Smoked Chicken Cordon Bleu

Discussion in 'Poultry' started by kevin james, Feb 23, 2013.

  1. kevin james

    kevin james Smoke Blower

    I'm going to try Jeff's smoked chicken cordon bleu recipe tonight but I have what might be a dumb question. Can it be put into a foil pan and load the foil pan in the smoker?

    My concern is that being rolled up with cheese in the center, and I put two layers, that the cheese is going to melt and drip all over inside. I have a few small foil pans and was thinking if I put the chicken inone of them and load that in the smoker that it will take care of that problem. I wondering if that will cause problems preventing the smoke from penetrating the meat.

    Any recommendations would be great. I have the chicken ready to go and getting the smoker prepped now. Going to smoke at 235 for 3 hours per Jeff's recommendations.

    Will post pics in a few.
     
    Last edited: Feb 23, 2013
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    You could do that, or just put it on a piece of foil I guess. Or if your smoker has a drip pan or water pan line it with foil. Or put your foil pan on the rack below and your chicken on the rack above. So many different possibilities!
     
  3. Putting the chicken in a pan will block the smoke from covering the meat. One of those Q-Mats would help.

    Try taking the full half breast and with a boning knife.cut a hole lengthwise in the breast forming a "tunnel" 2.Take a slice of your Black Forest ham , lay it flat on a cutting board and put down a line of grated Swiss cheese. 3. Roll the ham and cheese into a tight roll and stuff into the chicken breast. Repeat with a second ham roll if the size of the hole in the chicken permits. 4. Close off the hole on the end with a tooth pick or skewer. Season and roast.
     
  4. kevin james

    kevin james Smoke Blower

    The chicken is already rolled and ready for the smoker so too late for that. I guess I will just put it on the rack right above the water pan and line that with foil.

    The other thing I'm wondering is how to probe the meat. Since it's rolled, its not exactly like probing a big chink of meat like a pork shoulder, brisket etc.
     
    Last edited: Feb 23, 2013
  5. I would the chicken on a piece of foil just slightly bigger than the chicken and the meat probe between the chicken and the ham. That way you will know the inside of the chicken is fully cooked. At that point the cheese should be close to 150 and safe to eat.
     
    Last edited: Feb 23, 2013
  6. kevin james

    kevin james Smoke Blower

    Here's the pics so far.








    I'm not a big swiss cheese fan so I used provolone and mozzarella. Thats the only thing I changed.
     
  7. kevin james

    kevin james Smoke Blower

    Here's the end result. came out pretty good but not as cheesy as I hoped. By the time the chicken was up to temp a lot of the cheese had melted out and dripped into the water pan. But it was still really good. Served with corn and red pepper and cheddar mashed potatoes.


     
  8. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    [​IMG]  the only thing I don't like, is that it's not on my table. Looks great!
     
  9. kevin james

    kevin james Smoke Blower

    Thanks. This was my first time doing any kind of chicken in the smoker and I was pretty happy with it. Prior to this I've only done a few pork butts and a couple tri tips so I'm still a newbie. Having a good time with it though :)
     
  10. smokin505

    smokin505 Fire Starter

    That looks awfully good... I usually do it the same way as Linguica... but that's mainly because pounding a breast into a nice flat sheet is a pain... :)  I just take the breast, trim it, hollow out a little hole in the center, stick in my rolled ham and cheese, and the do the bacon wrap.   Bacon wrapped chicken breasts (even unstuffed) are some of my favorites in the smoker, so you can't go wrong however you do it!   :)
     
     
  11. jwbtulsa

    jwbtulsa Meat Mopper

    ok. now I'm hungry:drool
     
  12. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Great job on that CCOB Kevin!

    Looks great!

    Bill
     
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    I would like a plate of that....pretty please!  [​IMG]
     
  14. smokeohio

    smokeohio Newbie

    I have made this Recipe a lot and love it. I am thinking of doing it for fundraiser for my Local American Legion Post. My question what would be the best way to keep the chicken warm after smoking without drying them out? Thanks for any Help

    Ken
     

Share This Page