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Smoked Chicken Cordon Bleu

post #1 of 16
Thread Starter 
My Smoked Chicken Cordon Bleu recipe:

You need Chicken breasts, provolone, prosciutto, and bacon.



Wrap the breasts in plastic wrap and pound with meat mallet until its about 1/4 inch thick.



Put a couple pieces of prosciutto and slice of provolone on top.



Roll em up, wrap them in bacon and toss in the smoker.



Very tasty. biggrin.gif



post #2 of 16
Looks Awesome!.....How's the BUD ALE?
post #3 of 16
PDT_Armataz_01_37.gif Looks great, I love me some chicken
post #4 of 16
Thread Starter 
It's actually pretty decent. Reminds me of Sam Adams.
post #5 of 16
Looks great.
post #6 of 16
Looks awesome!!
post #7 of 16
Good looking cordon bleu!

That ale isn't bad at all. I am happy that bud finally figured out how to get flavor in beer. It is very similar to a sam adams. A bit lighter in flavor though.
post #8 of 16
Not much of a chicken fan......but this looks good!
post #9 of 16
Nice job with that bird, i'll be lettin Linda Lou know. She likes Cordon Bleu.
post #10 of 16
That looks really good. I think I'll have to try that this weekend PDT_Armataz_01_34.gif
post #11 of 16
Nice Darrin. That looks good. Points///
post #12 of 16

Shout out to Darrin! I followed this last weekend and it was amazing! Had guests over and they really enjoyed it and kept commenting on the smoked flavor. The smoker was a hit!  One question on the smoking process - did you add water to the pan or just dry smoked the chicken? I dry smoked and it came out great but just wanted to know if either method works better.  Thanks.         

post #13 of 16

I tried this recipe again this past weekend but added water to the pan to experiment. In my opinion it was not as good - the bacon was much softer and not as crispy as before. The chicken was still good though. I should have removed the water for the last 40 minutes or so to crisp up the bacon - I'll do that next time. Love this recipe.

post #14 of 16
Quote:
Originally Posted by kbowsmoke View Post
 

I tried this recipe again this past weekend but added water to the pan to experiment. In my opinion it was not as good - the bacon was much softer and not as crispy as before. The chicken was still good though. I should have removed the water for the last 40 minutes or so to crisp up the bacon - I'll do that next time. Love this recipe.

THis looks great KB how long did you smoke it for and at what temp was smoker at 

post #15 of 16

That  chicken really looks great.

Wish I could still find Bud Ale around here. It was $3 per 6 pack cheaper than most decent ales and I really liked the flavor. Haven't seen it in several years though.

post #16 of 16

It took about 2 to 2 1/2 hours. I had the smoker temp around 225F but the main thing is to measure the temp of the chicken itself. Once the chicken temp gets to 165F it is ready.   

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