Dutch oven recipe: Dutch Oven Chicken Cordon Bleu

Wash chicken breasts; pat dry. Place chicken pieces one at a time between two pieces of plastic wrap and pound to about ¼-inch thin.

Coat one side of each chicken piece with 1 teaspoon of Dijon mustard. Cover most of the chicken, but leave a small border all the way around it. Add a dash of pepper.

Place ham slice on chicken; again, leave a border around the outside.

Tightly roll each slice of cheese and place on ham. (This will give you a nice pop of melted cheese in the middle.) Roll the chicken toward the tapered end, then place seam side down. You can prepare the chicken rolls 24 hours in advance -- just wrap each one separately in plastic wrap.

In a bowl, mix bread crumbs, paprika, marjoram, basil and thyme. If using store-bought bread crumbs, use the unseasoned kind. Homemade crumbs are a breeze: Let three slices of white bread sit out for about 20 minutes; tear each slice into about four pieces; place in food processor and use the chop setting for about five pulses or until you have the consistency you want.

Melt butter. Roll each chicken piece in the melted butter, covering all sides, then roll in bread-crumb mix.

Lightly coat inside of 10-inch Dutch oven and the underside of the lid with nonstick cooking spray. Use enough charcoal briquettes for one ring around the bottom of the Dutch oven, and a full ring of coals around the edge of the lid (approximately 8-10 coals on the bottom and 18-20 coals on the lid).

Place chicken in Dutch oven and cook for 45-50 minutes. While chicken is cooking, prepare the sauce. Combine soup, sour cream and milk. At 35 minutes, chicken should be golden brown. Pour sauce around the chicken, cover and cook for an additional 10-15 minutes. (To cook indoors, set your oven at 375° and use the same time settings.) -- Don Harrison and Tish Heflebower