Question about a Chicken Cordon Bleu

[the dude abides]

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.

 

[jdoe44]

If you smoke it, you'd want to smoke it at a higher temp and get it done pretty fast. I've grilled, smoked, and pan fried it with great results. I probably prefer the pan fried actually, because of the nice flavorful pan juices it makes.

 

[bassman]

Check this one out. There are a couple more that have done these also. Good luck.

http://www.smokingmeatforums.com/sho...en+Cordon+Bleu

 

[vtanker]

You have me ready! I love Chicken Cordon bleu! I am definitely going to try this one! Thanks for the idea.

 

[the dude abides]

Yes, I've done the pan fried too. Now that I see there's a recipie I may have to try it out just to say I have done it.

 

[fire it up]

You know Dude, pounding out and rolling up the chicken isn't the only way, might hold up better and not dry out so much if you get larger breasts and stuff them as opposed to pounding and rolling. May need to sew up or adjust layering and position of slice to try and avoid any cheese oozing out while smoking.
Dunno, just a thought.

 

[the dude abides]

Good point. That would be easier to prep too. Thanks for the advice.

 

[txbbqman]

I prefer mine pounded out flat when I make them, and I made this same mistake, I let mine dry out one time.

The next go around, I decided to try something a little different

.....I wrapped them in bacon. A little different flavor but still delicious and very moist.


Good luck

 

[fire it up]

Just tossing this out as an idea, but has anyone tried doing a chicken cordon bleu fattie?
Not sure how well it would work out but I am sure it would be tasty.

 

[the dude abides]

A Cordon Bleu fatty? You're off on one of your "wacky fatty" idea moments aren't you.

But actually it sounds prett good. Maybe smoke the chicken first then chop it up and put it in the fatty. If not I'd be concerned about getting that chicken cooked through and not letting hang out at an unsafe temp for too long.

But it does sound good. I think better than the PB&J/banana fatty

 

[the dude abides]

vtanker...if you do make one this weekend be sure to put up some picts for all to see.

Speaking of a Chicken Cordon Bleu fatty look at this link
http://www.smokingmeatforums.com/showthread.php?t=74369
with a couple more ingredients it might work. It'd be like an inside-out chicken cordon bleu fatty. Does that enen qualify anymore?