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Smoked Chicken Cordon Bleu

post #1 of 14
Thread Starter 

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.

post #2 of 14

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!

post #3 of 14

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.

post #4 of 14
Thread Starter 
Quote:
Originally Posted by Linguica View Post

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.


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.

post #5 of 14

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.

post #6 of 14
Thread Starter 

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.

post #7 of 14
Thread Starter 

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.

 

 

post #8 of 14

drool.gif the only thing I don't like, is that it's not on my table. Looks great!

post #9 of 14
Thread Starter 
Quote:
Originally Posted by JP61 View Post

drool.gif the only thing I don't like, is that it's not on my table. Looks great!

 

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 :)

post #10 of 14

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!   :)
 

post #11 of 14
ok. now I'm hungry:drool
post #12 of 14

Great job on that CCOB Kevin!

 

Looks great!

 

Bill

post #13 of 14

I would like a plate of that....pretty please!  drool.gif

post #14 of 14

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

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