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Pretty tasty & ez to do. Forgot to take other pic's, no excuse, just forgot.
12 inch Dutch oven
11 bottom charcoal briquettes
17 top charcoal briquettes
Pound 6 boneless skinless chicken breasts flat; set aside. In the bottom of your Dutch oven sauté 1/2 cup diced onion, and 1/2 cup chopped celery in 2 tablespoons of butter until tender. Add 3 tablespoons chicken broth and one 7 ounce can crabmeat, drained and flaked. Add 1/2 cup Herb-Seasoned Stuffing Mix and mix together well. Sprinkle chicken breasts with salt and freshly ground pepper. Divide stuffing between breasts and spread out on chicken. Roll chicken breast and secure with toothpicks or skewers. Coat chicken roll with 2 tablespoons flour mixed with 1/2 teaspoon paprika. Place rolled chicken breasts in a 12 inch Dutch oven. Drizzle with 2 tablespoons melted butter. Bake for one hour with 11 charcoal briquettes under the bottom of the Dutch oven and 17 charcoal briquettes on the lid of the Dutch oven.
12 inch Dutch oven
11 bottom charcoal briquettes
17 top charcoal briquettes
Pound 6 boneless skinless chicken breasts flat; set aside. In the bottom of your Dutch oven sauté 1/2 cup diced onion, and 1/2 cup chopped celery in 2 tablespoons of butter until tender. Add 3 tablespoons chicken broth and one 7 ounce can crabmeat, drained and flaked. Add 1/2 cup Herb-Seasoned Stuffing Mix and mix together well. Sprinkle chicken breasts with salt and freshly ground pepper. Divide stuffing between breasts and spread out on chicken. Roll chicken breast and secure with toothpicks or skewers. Coat chicken roll with 2 tablespoons flour mixed with 1/2 teaspoon paprika. Place rolled chicken breasts in a 12 inch Dutch oven. Drizzle with 2 tablespoons melted butter. Bake for one hour with 11 charcoal briquettes under the bottom of the Dutch oven and 17 charcoal briquettes on the lid of the Dutch oven.
to ya for that one bud...
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