Cantina Jack Chicken Recipe Cast Iron Camp Dutch Oven

Tenderized and Brined Chicken Breasts rolled and centered with Pepper Jack Cheese, buttered, and corn flake-battered on a bed of vegetables all cooked in a Camp Cast Iron Dutch Oven. This is a crowd-pleaser for sure.
PRINTABLE RECIPE: beerandiron.com/cantina-jack-...
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Wireless Meat Thermometer (Affiliate Link): amzn.to/46I58yJ
Grab your 12-Inch 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
12-Ounces of Beer
1 Tablespoon of Salt
You will need about 2-3 Beers and 2-3 Tablespoons of Salt for the 6-8 Tenderized Chicken Breasts
I brine for 1-hour at room temperature. Then I bag the chicken up and refrigerate.
Equipment:
Tenderizing and Pre-Preparing 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 12-Inch 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 10-Inch 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.
12-Inch Deep Cast Iron Dutch Oven with the Notch (Camp Chef's Version: amzn.to/3F2ej15 // Lodge’s Version: amzn.to/3ZJODzH
10-Inch Cast Iron Dutch Oven: amzn.to/3PJHQS1
8-Inch Cast Iron Dutch Oven: amzn.to/3rAxjkb
Or a Skillet like this: amzn.to/3rDKjp7
You could use the skillet on a lid stand: 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. Gallon-Sized 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 - 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 Cas...
How to Tenderize Chicken Breast: • How To Tenderize Chick...
How to Brine Chicken - The Cold Method: • How To Beer Brine a Wh...
How to Brine Chicken - The Hot Method: • Basic Hot Beer Brine T...
No Fires Allowed: • Cooking Where Campfire...
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 6-8 Chicken Breasts
01:12 - Tenderizing and Pre-Preparing 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 12-Inch 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 PRE-Cook
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!

[@user-ve6ew9rv8g]

You are genius😮

[@beerandiron]

Ha! Been called a lot of things with "Genius" being a rarity indeed! You! Made! My! DAY!!

[@Isaachall566]

Oof. Now, I have to cook this. Trying this tonight.

[@beerandiron]

Excellent!! Would love to know how it turned out!

[@cillaloves2fish688]

Tasty!!!
Gotta try this, but maybe half the size

[@beerandiron]

Yes. Absolutely. Would work great in a 10” with reduced ingredients. I love having leftovers from this bake. They work great with salads and chopped chicken sandwiches.

[@rigboysmt]

That looks really yummy

[@beerandiron]

It is one of my favorites!

[@MIurbex]

cheesy what?

[@beerandiron]

Cheesy everything. Cheesy does make us squeezey. But that’s okay(ish).