Lone Star Dutch Oven Society member Beth Haynie contributed this for our November 2000 issue's story on Dutch oven cooking.
1-1 1/2 c. chopped pecans
2-3 lbs. chicken tenders or chicken breast cut into bite-sized pieces
1 c. chopped onion (or green onions)
herbs—whatever you like. (I used 1/2 t Thyme, and 1/2 t poultry seasoning)
8 oz. grated sharp cheddar cheese
2 bags baby spinach or 10 oz. fresh washed spinach
2 T balsamic vinegar
Lightly toast pecans in 12-inch Dutch oven and remove. Spray the oven bottom and sides with cooking oil and add chicken. Layer on onions and herbs, and lightly salt and pepper. Top with toasted pecans. Bake for 30 minutes with 9-10 hot briquettes under oven, and 16-18 on top. Add cheese and melt. Add greens, cover and wilt. Sprinkle with vinegar and serve.
From the December 2000 issue.