Serves: 5
Total Calories: 846
Place breasts in bottom of Dutch oven. Cover with cheese and pepper. Mix soup and wine then pour over the chicken. Cover with stuffing mix. Dribble with butter and sprinkle with parsley. Bake for 40-50 minutes, using 6-8 briquets on bottom and 14-16 on top. Put rest of wine in the chef.
Spiced with More Tall Tales - Fish and Fowl
This D I S C O recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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