CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-07-03
Serves: 7-8
Prep Time: 60m+
Difficulty: easy
Backpacking: No
Ingredients
- 1 lg. CAN OF SPAGHETTI SAUCE
- 8 CHICKEN BREAST
- ITALIAN BREAD CRUMBS 1 EGG AND EQUAL AMOUNT OF MILK
- 1C.OIL
- 8 PROVOLONE CHEESE SLICES
- BRIQUETTES
Instructions
Start briquettes in a foil lined fire pan. Mix milk and egg together. Dip chicken breast into milk mix, roll breast in Italian bread crumbs. Brown chicken breast on all side in hot oil. Place chicken in large Dutch oven, cover with spaghetti sauce. Bake with 8 briquettes on the bottom and briquettes all around the top of Dutch oven rim. Bake 30 minutes, and then cover with Provolone cheese slices. Bake until cheese is melted.
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