Smoked Chicken Cordon Bleu

Discussion in 'Poultry' started by sarnott, Apr 7, 2014.

  1. Following a recipe from Gary House (Cooking Outdoors), I bought six boneless chicken breasts, split them in half and pounded them flat. If I had a lesson learned, it was to pound them as thin as possible because it was much easier to build these up, the thinner the chicken breasts are. 

    Wrapped them around a small block of Swiss Cheese and Smoked Ham Steak, then dipped them in a couple eggs shipped up and dredged in crushed French Fried Onion bits.

    Finished up by wrapping them with a 1x2 or 2x2 bacon weave. Finished them by adding some more French Fried Onion bits on top after putting them in the smoker. As an aside, I was afraid the bacon wouldn't be done in time so I pre-cooked the bacon in a microwave about halfway to make sure it was done. 

    Smoked them at 225 over cherry wood for about 2 hours until internal temp was 165*

    Served with a salad and asparagus, they were moist and tender. 

  2. Will definitely be doing this cook! Thanks for sharing.

    As a side note, is there a place/way to save a recipe within this forum as a favorite so it is easy to find in the future?


    God bless you,

    Albert Rivera
  3. sgtmonte

    sgtmonte Fire Starter


  4. Thanks Albert.

    I use a free application called Evernote that you can just right click on the web page and save it to their cloud. Evernote is free and has versions for the PC, Mac, Android phones and iPhones. There is also a ungraded version that you can pay for but for 90% of the people out there, the free one is all they need. Great application!  
  5. Looks good man!  [​IMG]   I pound a lot of breasts flat & roll all kinds of stuff in them. Throw them in the smoker & they are always good  [​IMG]

    Nice smoke!  [​IMG]
  6. hambone1950

    hambone1950 Master of the Pit Group Lead

    Wow. Those look really good. I want to try that real soon.

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