Set 26-30 charcoal briquettes to fire.
Slowly melt 8 tablespoons of butter. Just melt to the point you can still touch the butter.
Lay out one of the tenderized and flattened chicken breasts. Dust one side with some of the taco seasoning.
Set the crushed cornflakes out and have them ready to roll the chicken breast in.
Baton cut the cheese (in long, stick-like cuts). Add the cut cheese sticks to the chicken and roll the thinned chicken breast over the cheese where the cheese is wrapped in the rolled chicken.
Keep your hand on the rolled chicken and then coat the chicken in the butter. Now, roll the chicken in the crushed cornflakes. Secure the chicken with two or three toothpicks
Place each prepared chicken breast roll in the bottom of the cast iron camp Dutch oven one-at-a-time and until all the pieces are prepared and set with the toothpicks pointing up
Cover the camp Dutch oven. Place 8 hot charcoal briquettes under the Dutch oven and place 16 hot charcoal briquettes on the top.
Turn the pot and lid 1/3rd turn every 10 minutes. If you are using a temperature probe, move the briquettes about every 10 minutes or so.
While the chicken is cooking, prepare your base ingredients: Set a colander over a bowl or other receptacle to receive the liquids as we open each can of vegetables and drain by pouring the contents into the colander
Shred the rest of the cheese and keep the cheese in a separate container separate from the base ingredients. Set aside for later.
Once the chicken has reached about 125°F / 50°C to about 145°F / 63°C, remove the lid and place it on a lid stand (the briquettes can remain where they are). Using tongs, remove the chicken from the pot and set aside (take care that we don’t lose our cornflake crust).
Dump all of the base ingredients from the colander into the bottom of the Dutch oven. Then, using the tongs, replace the chicken to the top of the base ingredients (not submerged but resting on top).
Here, you can add a few more cornflakes from earlier. Go easy…more is not better.
Sprinkle the shredded cheese over the top of the chicken. Return the lid and cover the pot. Do you need a fresh set of hot charcoal briquettes? This is a good time to add a fresh set. You could even add a few extra on the top to toast the cheese.
When the chicken has reached 165°F / 75°C, it’s time to eat! Garnish with the green onions. No resting time needed. Just serve and enjoy.