Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flakebattered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowdpleaser for sure.

PRINTABLE RECIPE: https://beerandiron.com/cantinajack...

Beer and Iron's Taco Seasoning: https://beerandiron.com/homemadetaco...

Wireless Meat Thermometer (Affiliate Link): https://amzn.to/46I58yJ

Grab your 12Inch Deep Camp Cast Iron Dutch Oven and ¡vamos a empezar esta fiesta! (let’s get this party started!).

Let me get this out up front. This is really a super easy recipe. Create this recipe once and then you’ll forever and ever create this recipe from memory. It’s just that easy.

The Brine:
Basic Brine Recipe
12Ounces of Beer
1 Tablespoon of Salt
You will need about 23 Beers and 23 Tablespoons of Salt for the 68 Tenderized Chicken Breasts
I brine for 1hour at room temperature. Then I bag the chicken up and refrigerate.

Equipment:
Tenderizing and PrePreparing the Chicken
1. Cutting Board
2. Needle Tenderizer
3. Tenderizing Mallet
4. Larger Zipper Bag
5. Paper Towels
6. Drying Rack (Optional)

NOTE: You don't have to use a Dutch Oven with a Temperature Probe Notch, any 12Inch Camp Cast Iron Dutch Oven will Work. If you are using a regular Camp Cast Iron Dutch Oven, cut the vegetable ingredient amounts in half. If you are using a 10Inch Camp Cast Iron Dutch Oven, cut both the vegetable ingredients and the number of chicken breasts in half.

Affiliate Links Are Found in this Description.

12Inch Deep Cast Iron Dutch Oven with the Notch (Camp Chef's Version: https://amzn.to/3F2ej15 // Lodge’s Version: https://amzn.to/3ZJODzH

10Inch Cast Iron Dutch Oven: https://amzn.to/3PJHQS1

8Inch Cast Iron Dutch Oven: https://amzn.to/3rAxjkb

Or a Skillet like this: https://amzn.to/3rDKjp7

You could use the skillet on a lid stand: https://amzn.to/3LO3P9h over some heat to melt your butter (may need to fish out a gnat or fly or two with it being open to the air).

Prepare the Vegetables
7. Colander or Strainer to let the Vegetables Drain
8. Bowl to Catch the Liquid from the Vegetables
9. Spoon or Rubber Spatula to Stir the Vegetables
10. Parchment Paper to Cover the Vegetables (I use Parchment Paper in Other Parts of the Recipe as Well).

Cut the Cheese
11. Cutting Board
12. Knife
13. Parchment Paper to Wrap the Cheese
14. Bowl or other Container to Store the Cheese

For the Corn Flakes
15. GallonSized Zipper Bag
16. Rolling Pin (Optional)
17. A Container that is Large Enough to Hold the Crushed Corn Flakes and Room to Allow for Rolling the Chicken in the Crushed Corn Flakes
Cooking the Chicken
18. The Temperature Probe Meat Thermometer https://amzn.to/3Q59AC0
19. Charcoal Briquette Chimney
20. Tongs to Manipulate the Briquettes
21. Wind Screen (Optional)
22. Cooking Surface (Optional) I use an Upside Down Garbage Can Lid

Links: How to Heat the Camp Cast Iron Dutch Oven:    • How to Heat a Camp Cast Iron Dutch Oven  
How to Tenderize Chicken Breast:    • How To Tenderize Chicken Breasts  

How to Brine Chicken The Cold Method:    • How To Beer Brine a Whole Chicken  

How to Brine Chicken The Hot Method:    • Basic Hot Beer Brine Template Recipe ...  

No Fires Allowed:    • Cooking Where Campfires Are Not Allow...  

Shredding the Cheese
23. Cutting Board (I am going to cook this cheese and am going to use the same cutting board)
24. Cheese Shredder
25. Parchment Paper to Wrap the Shredded Cheese
26. Bowl or Container to Store the Shredded Cheese (I just use the same one I used for the Pepper Jack Cheese Logs)

Pepper Rings / Rounds
27. Knife
28. Cutting Board

Also
29. Charcoal Chimney
30. Lid Stand
31. Lid Lifter
32. Leather Gloves
33. Serving spoons

Time Stamps
00:00 Introduction
00:29 Gather the 68 Chicken Breasts
01:12 Tenderizing and PrePreparing the Chicken
01:46 The Brine
02:29 Pack the Chicken for Camp
03:13 AT CAMP Organize the Ingredients
05:13 Light the Fire
05:19 Initial Tips to Melt the Butter
05:36 Prepare the Vegetables
06:40 Check on the Fire
06:49 The 12Inch Deep Camp Cast Iron Dutch Oven WITH THE NOTCH.
07:18 Cut the Cheese
07:34 Melt the Butter
07:46 The Corn Flakes
08:32 Set Up the "Assembly Line"
08:59 How to Prepare the Chicken Rolls
09:59 DETAILED: How to Prepare the Chicken Rolls
11:31 The Temperature Probe Meat Thermometer
12:03 The Briquette Count How Many Briquettes to Use? Put the Pot to the Fire
12:51 Shred the Cheese Wrap the Cheese
13:35 Let the Chicken PRECook
14:03 Pull the UNDERDONE Chicken From the Fire Prepare for the Vegetables
15:03 Add the Vegetables and the Shredded Cheese
15:45 The Spicy Pepper Rounds / Rings
16:02 Back to the Fire
16:26 What Else is Sulae Cooking?
17:14 DINNER TIME It's all Ready to EAT!

Thank y'all for watching!