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.
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.