Lemon Pepper Chicken Supreme Recipe

Lemon Pepper Chicken Supreme

Cuisine: Dutch Oven

Category:

Servings: 4

Ingredients:

4 Chicken Breasts, boneless and skinless
1 12oz bottle Lawry's Lemon Pepper Marinade
16 fresh asparagus spears
1 cup crab meat
4 medium mushrooms, sliced
1 small onion, sliced
8 tablespoons shredded Monterey Jack and cheddar cheese moisture
4 slices of bacon
2 sandwich size slices swiss or mozzarella cheese
2 sandwich size slices american cheese
1 medium avocado
1 roma tomato
2 tablespoons sliced almonds
1/2 tablespoon sesame seeds
Lemon Pepper
Seasoned Salt

Instructions:

Cook in a 12 inch dutch oven. Butterfly cut each chicken breast, leaving the halves attached. Place them in one half of the Lawry's marinade sauce and let them sit for at least 30 min. Remove the marinated breasts and lay them open on a flat surface. Discard the excess used marinade. Sprinkle each breast with Lawry's Lemon pepper and Lawry's seasoned salt to taste. Place four asparagus spears on one half of each breast. Spread 1/4 of the crabmeat over the asparagus on each breast. Evenly distribute mushroom and onion slices on top of the asparagus spears. On top of the slices, sprinkle one tablespoon of shredded cheese. fold over the remaining breast half onto the mixture to form a sandwich. Wrap one slice of bacon around each sandwich and place them in a 12 inch Dutch oven. pour one half of the remaining unused marinade sauce over the chicken. Sprinkle the sesame seeds and almonds slices over the breasts. Cook at about 350F. (8 - 10 charcoal briquettes under the dutch oven and 16 - 18 on top) for about 45 minutes or until done. Maintain an even cooking temperature by rotating the Dutch oven between the layers of charcoal every 10 to 15 minutes. Do this by turning the oven 90 degrees in one direction and then rotating the lid back 90 degrees. While the chicken is cooking, cut each slice of cheese along both diagonals to create four triangles. Peel and slice the avocado and slice the tomato into round slices. When the chicken is done, carefully remove each piece and place it on a serving platter. On top of each chicken breast, arrange four cheese triangles in alternating layers presenting a colorful V pattern. The heat from the chicken will melt the cheese slices. On top of the cheese, garnish with slices of avocado and tomato on each breast. Drizzle some of the remaining marinade sauce over the chicken. Top it off with about 1 tablespoon of shredded cheese.