Chicken "cordon bleu"

[jared101]

Ok so here is my first attempt at chicken of any kind on the smoker.  I made a chicken cordon bleu with spinach, mushrooms, sun-dried tomatoes, and fresh mozzarella.  

Here is the q-view.

Ready to go in the smoker.

After about 3 hours in the smoke, and here comes the money shots. 

 

[meateater]

Looks really darn yummy, Isn't cordon bleu... chicken, ham and swiss? 

 

[jared101]

Yes, thus the "" also, there is prosciutto in the middle as well.  But it was more of a play on cordon bleu.

 

[meateater]

Ok so here is my first attempt at chicken of any kind on the smoker.  I made a chicken cordon bleu with spinach, mushrooms, sun-dried tomatoes, and fresh mozzarella.  

Here is the q-view.

I must have missed the prosciutto part, but anyway's not a cordon bleu. Sorry

 

[justpassingthru]

Hey Jared,

That looks delicious and you have my preferred drink.

Technically it's not 'cordon blue' as the recipe is known in the States, but 'cordon blue' means a 'blue ribbon' and IMHO yours deserves a cordon blue!

Tell me, what did you use for the chicken to make a fattie that big, it looks pretty uniform in thickness.

Gene

Interesting, ...you live in 'post' Oklahoma.

 

[scarbelly]

Your post looks great.  Congratulations on a great smoke.

There are seveal posts here on cordon bleu

Here is a search on this subject

http://www.smokingmeatforums.com/forum/thread/102408/chicken-cordon-bleu

Here is one of them I did a while back

http://www.smokingmeatforums.com/forum/thread/102408/chicken-cordon-bleu

 

[jared101]

I used chicken breasts, the boneless skinless kind, and pounded them flat, about a 1/4 inch thick.  I actually used an old cast iron skillet to pound them out, a little easier to make them uniform with the larger surface area.  

Poteau, was an old indian trading post.  That is where the name came from.  

Thanks for looking.

 

[teeznuts]

Whatever it's called I wanna make it. Looks good. How many breasts are in each roll up? Those things look huge!

 

[justpassingthru]

Interesting..., according to Dictionary.com:

Cordon bleu is a noun of French origin first used in 1720-1730 and it was the sky blue ribbon worn as a badge of the knights of the highest order of French knighthood under the Bourbons.

Cordon bleu used as an adjective is a dish made with thin slices of veal or chicken stuffed with ham and cheese and then sauteed.

Well, ...I've learned something new tonight!

Jared, for the gee whiz file, ...a poteau in French is a post for support, the closest word for a trading post would be quincaillerie (it took me years before I could pronounce it), ...can't you just imagine a French trader asking, "where is the quincaillerie," it would of probably have gotten him shot for cussing, so they probably called it the poteau between themselves when referring to the trading post, ...just guessing.

Have a good evening, ...now I'm thinking about making cordon blue with some veal I have in the freezer,

Thanks,

Gene

 

[DanMcG]

Awesome looking cordon bleu   Jared!

I did one last night with smoked Canadian bacon and gruyere cheese.

 

[africanmeat]

Jared from here it looks yummy thanks for the Qivew

 

[SmokinAl]

Whatever you call it, it sure looks good! Great job!

 

[jared101]

Whatever it's called I wanna make it. Looks good. How many breasts are in each roll up? Those things look huge!

There is just one chicken breast in each roll up.  they got pretty big when we pounded them out.

 

[rowdyrawhide]

I think it looks damn good.  

I've seen alot of play on "classic" "dish"es on this site.

 

[daveomak]

Jared....Mornin'

Great idea... I'm no gourmet......I've been told I'm a gourmand.......I think that is a nice way to say...pig...when it comes to food. But it has to be good food. 

Anyway, that looks like it tastes deeelllishhhh, It is on my list of things to try.

You get the blue ribbon award from me, I don't care what you call it.......

 

[mdboatbum]

Congrats on the Blue Ribbon and on breathing fresh life into a dish that's been doomed to grace the plates of second rate wedding receptions and sales conventions the world over! I'm going to have to try it this weekend. Thanks for the inspiration!

 

[brokenwing]

Jared congrats that looks delicous!   I dont care what you call it, man i would love to have a slice of that.

 

[alelover]

I don't think it matters what you call it. It looks pretty damn awesome from here.

 

[jared101]

Thanks everyone, just trying to revieve a classic.

 

[venture]

Whatever the Frenchies say must be right?

Having said that, they made some pretty good food, too.

Whatever it is I would eat some of that.

Good job!

Good luck and good smoking.