Dutch Oven Sun-dried Pesto Stuffed Chicken

Part two of the camp dinner.  This makes a great dish to go along with the potatoes.  A little labor intensive, so I encourage you do the leg work before you get to the mountains... unless you like a little extra dirt crunch in your food.

Serves 8-10
Ingredients:

8-10 Boneless skinless chicken breasts pounded out until about double in size
8-10 slices provolone cheese
8-10 slices of a dry salami
1/4 cup pesto (use our recipe or buy some)
1/4 cup sun-dried tomatoes
Salt and Pepper


Sauce
1/2 container of sour cream (8 oz)
3 cups heavy cream
2 tbsp butter
2 tbsp flour
1 cup Parmesan cheese

Start by pounding out your chicken breasts using a rolling pin or a mallet.  (Hint: I put my chicken breasts in a freezer bag and pound it until it almost touches all the sides.)  In a blender or food processor, mix the pesto and the tomatoes until fully blended. You may need to add some more olive oil if it seems too dry.  Season each side of the breasts with salt and pepper.  In the middle of the breast place a tsp of the pesto mixture, a slice of cheese and slice of salami. Fold the chicken, similar to a burrito, as to not have anything leak out from the middle.  Wrap in a Tupperware, and keep cool until you are ready to cook. Repeat with all the chicken

In a dutch oven, over 12-15 briquettes (or camp stove to start) brown the chicken breasts, seam side down first, in a tbsp of butter.  Once browned on all sides, remove from oven, and let rest covered in foil.  To the dutch oven, add the rest of the butter, and whisk in the flour.  Add the cream, sour cream, and cheese.  Stir over the heat until it begins to tighten.  Put the chicken back into the sauce and cover.  Cook for 45-50 minutes using 10 briquettes on bottom, and 10 on top.  Campfire food has never been so chic...  Enjoy!!