› Forums › Smoking Meat (and other things) › Poultry › WIsconsin Chicken Cordon Bleu
New Posts  All Forums:Forum Nav:

WIsconsin Chicken Cordon Bleu

post #1 of 3
Thread Starter 

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.



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!



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Poultry › Forums › Smoking Meat (and other things) › Poultry › WIsconsin Chicken Cordon Bleu