Stuffed Chicken Tenderloins

Most groceries carry frozen chicken tenderloins. These are fast and convenient when camping on an outdoor trip. They thaw quickly so they are always ready for a quick camp meal. Pound them flat and stuff them with your favorite mixtures. You can cook them in a dutch oven very quickly. On a rafting trip, these are a hit at dinner. Serve with a simple green salad dressed lightly with Italian dressing. I like to add a few kalamata olives on top of each serving.

STUFFED CHICKEN TENDERLOINS
20 chicken tenderloins thawed
round, smooth river rock (palm size)
plastic wrap
1 box frozen spinach (fresh, if you are at home)
1 pt ricotta cheese
salt
pepper
2 pinches chili flakes
oil
small jar marinara sauce
20 slices mozarella cheese

Thaw chicken in a large bowl of cold water while you prepare the mixture. Wrap plastic wrap around rock and set aside. Take frozen spinach (or you can saute fresh until cooked; cool, squeeze all moisture out and chop) and mix with ricotta cheese, salt, pepper and chili flakes. Set aside. Place each tenderloin between two pieces of plastic wrap or just place in a zip lock baggie. Throw a dish towel over the covered tenderloin. Pound flat with the covered rock. Take each strip of tenderloin and place a teaspoon or more of the mixture onto the center and roll. Secure with a wooden toothpick or just place seam side down in an oiled dutch oven. Pack the rolled chicken tightly into the dutch oven. Pour marinara sauce over the chicken and smear evenly. Place one slice of mozarella over each rolled chicken piece. Bake covered for 30-40 minutes with evenly distributed coals at the bottom and top of dutch oven. (Cooking time will vary depending on your coals) When chicken is thoroughly cooked, take dutch oven off the heat. Take lid off. Let cool slightly before serving.

Variation: place a thin slice of prosciutto onto the tenderloin first, before the mixture, and then roll. Cook as before. Very tasty!