Dutch oven cooking and our National Parks equate to amazing meals in amazing places. In celebration of our National Parks 100 year anniversary, this coming August 25, 2016, I created this version of the classic Chicken Cordon Bleu recipe, packed with Idaho® Potatoes, red onions, Canadian bacon, chicken, fresh herbs all topped with Gouda cheese and crispy breads crumbs. A delicious one pot meal, perfect for camping in one of our National Parks, with your dessert baked right in the middle!
Dutch oven Idaho Potato Chicken Cordon Bleu
(Recipe will feed 4 people when cooked in a 10″ Camp Dutch oven.)
Cooking-Outdoors tip: If you need to increase the quantity, figure one chicken breast and one Idaho® potato for two people, plus extra red onion and Canadian bacon.
Mix together potato blend of 1/4oz of fresh herbs, 3/4 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil.
Gently mix the potato slices with fresh herb mixture.
Set aside.
Cooking-Outdoors Tip: Take advantage of using extra baked potatoes, they can be cut thicker and cook much faster than raw potatoes.
Mix together chicken blend of 1/4 oz fresh herbs, 1/2 tsp salt, 1/2 tsp black pepper and 1 tbsp olive oil.
Gently mix the chicken medallions with fresh herb mixture.
Lightly oil your dutch oven.
Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions.
Repeat until a full circle has been completed.
Add cored apple to center and green onions to the top of the Idaho Potato Chicken Cordon Bleu.
Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven.
Place 14 – 15 charcoal briquettes on lid of Dutch oven.
Bake approximately 20 minutes until the chicken reaches 165° F.
Top chicken cordon bleu with Gouda cheese.
Add crispy bread crumbs over the Gouda cheese.
Bake a few minutes longer until cheese melts.
Remove Dutch oven from heat and serve with a fresh green salad and some fresh made french bread!
Personally, I love the way the fresh herbs permeates this recipe and releases a savory aroma while cooking!
I hope you try this recipe on your next camping trip! Make sure to visit and celebrate our National Parks 100 year anniversary this August 25, 2016!
Looking for more great potato recipes?
Visit the Idaho® Potato Commission’s recipe page
- 10" Dutch oven
- 24 charcoal briquettes
- 2 Idaho® russet potatoes, ⅛ slice
- ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
- ¾ tsp coarse sea salt
- ½ tsp fresh ground black pepper
- 1 tbsp olive oil
- 2 skinless boneless chicken breast, ¾" - 1" medallions
- ¼ oz fresh poultry pack herbs (rosemary, thyme, sage), minced
- ½ tsp coarse sea salt
- ½ tsp fresh ground black pepper
- 1 tbsp olive oil
- 1 red onion, halved, ¼ inch slices
- 6 oz Canadian bacon slices, halved
- 1 Gravenstein apple, ¾ cored from top
- 2 - 3 tbsp brown sugar
- 6 oz Gouda cheese, grated
- ½ cup seasoned bread crumbs
- Mix together potato blend of ¼oz of fresh herbs, ¾ tsp salt, ½ tsp black pepper and 1 tbsp olive oil.
- Gently mix the potato slices with fresh herb mixture.
- Set aside.
- Mix together chicken blend of ¼ oz fresh herbs, ½ tsp salt, ½ tsp black pepper and 1 tbsp olive oil.
- Gently mix the chicken medallions with fresh herb mixture.
- Lightly oil your dutch oven.
- Layer horizontally the Idaho® potato slices, Canadian bacon, red onions slices and chicken medallions.
- Repeat until a full circle has been completed.
- Add cored apple to center and green onions to the top of the Idaho Potato Chicken Cordon Bleu.
- Using charcoal briquettes, place 8 – 9 briquettes under Dutch oven.
- Place 14 – 15 charcoal briquettes on lid of Dutch oven.
- Bake approximately 20 minutes until the chicken reaches 165° F.
- Top chicken cordon bleu with Gouda cheese.
- Add crispy bread crumbs over the Gouda cheese.
- Bake a few minutes longer until cheese melts.
- Remove Dutch oven from heat and serve with a fresh green salad and some fresh made french bread!
This recipe was created in collaboration with the Idaho® Potato Commission in celebration of our National Parks 100 year anniversary.
