I was just watching Diners Drive-Ins and Dives and they were doing a deep fried Chicken Cordon Bleu. It looked like it would be really greasy. Anyhow I was thinking "why not smoke one?" The flavors should blend nicely with the smoke. Has anyone ever tried it? Results? Tips? Now in order to make it you have to pound out a skinless chicken breast. before wrapping it around ham and swiss gruyere cheese. I'm afraid it would dry out really fast. Might be a project for this weekend. But don't want to waste the time and/or money if I'm not the first to try this and somebody tells me it's a bad idea.