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WIsconsin Chicken Cordon Bleu

post #1 of 3
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Created this recipe this evening for dinner out of necessity and they came out great!  I was going to make Chicken Cordon Bleu on the smoker, and decided (after reading Jeff's book and a lot of posts), to wrap the breasts in bacon, to keep them moist. 

 

Recipe:

 240 degrees 2 1/2 hours 

 

Start the way you would to normally make cordon bleu.  I butterfly the breasts to create an even thickness, and to create a more rectangular form.  

Lay a small slice of swiss cheese and 1 thin slice of ham (I think I will add more of both next time), season the inside with a bit of salt and pepper.

Roll up the breasts and season the outside with Montreal Chicken seasoning and Penzey's Shallot and Pepper seasoning. (If you don't know Penzey's - give them a try-they're great!)

Next I wrapped each breast with 3 slices of thick bacon (I prefer applewood, can't wait to do bacon one day!), wrapping completely around each breast.

Finally, I took about 1/4 C Sweet Baby Ray's Honey BBQ and thinned it with 1/4 C cider vinegar and added about 2-3 T Coarse ground spicy mustard, whisked to incorporate and mopped the breasts twice in the last 1/2 hour of cooking.

 

Notes:  I think the thick sliced bacon I used really needed 3 hours, not 2 1/2, although it was done, it was just a tad soft.

 

The raves were many and well appreciated!  These were just delicious.  Served with garlic and bacon mashed potatoes.  Green beans would have been a great side.

 

 

post #2 of 3
Wow! Beautiful! Thank you for sharing, II'll try this one really soon!
post #3 of 3

Looks delicious!

 

Great job!

 

Al

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