Campfire Recipe: Crispy Italian Chicken

Ok, you may have taken a brief look at this recipe and questioned to yourself the concept of “crispy” without any oil.  Well, yes you can have a crispy piece of chicken without frying it.  While the texture will not be like traditional “fried chicken,” it does give you that crunch without the fat.  Also, this recipe is a great one pot meal for a protein.  To make it a complete meal, I like to serve my crispy chicken with whole wheat spaghetti, garlic bread, and a nice mixed salad. 

To change things up a little bit, you may want to consider substituting turkey cutlets for the chicken breast.  If you decide to do this, keep in mind that the turkey cutlets will not take as much time to cook as the chicken breast.   

Campfire Recipe:  Crispy Italian Chicken

Ingredients

Spray or liquid oil

2 cups of cheese and garlic salad croutons

1 egg

1 pound of boneless and skinless chicken breasts

1 cup of spaghetti sauce, any variety

½ cup of shredded mozzarella cheese

crispy.italian.chicken

Steps

  1. Prepare coals by first building a fire.
  2. Grease the inside of a 10 inch Dutch oven with spray or liquid oil.
  3. Cut the 1 pound of chicken breasts in half.  Set aside.
  4. Place salad croutons in a zip up type plastic bag.  Using a rolling pin, finely crush the salad croutons.
  5. In a small, flat dish beat the egg.
  6. Dip the chicken halves in the egg and then put in the zip up type plastic bag.  Shake to coat.  Place coated chicken in greased Dutch oven and repeat with remaining chicken halves.
  7. Put the lid on the 10 inch Dutch oven and move to a heat resistant surface.
  8. Arrange 10 prepared coals in a circle on the heat resistant surface.
  9. Place the 10 inch Dutch oven on top of the circle of prepared coals.
  10. Top the lid with 16 prepared coals.
  11. Bake for 20 minutes.
  12. After this time has passed, lift the lid up and top the chicken with pasta sauce.
  13. Add the shredded mozzarella cheese on top of the pasta sauce and place lid back on.
  14. Cook for another 10 minutes.
  15. Once the 10 minutes have passed, knock off the coals from the lid and remove the Dutch oven from the circle of coals.

Serve.

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