Smoked Chicken Cordon Bleu with Sweet Lemon Rice and Cool Ranch Cukes ( Cheese ,mustard ,sour cream sauce )
Sundays supper
Wanted to do this , after seeing Chris
gmc2003
do his, So I mostly did the chicken like he did ( love the hints he gave ) just a little changes for mine tonight.
Bought some whole chickens the other day at a great price and pieced them out , gave me lots of breasts at a great price compared to buying just breasts.
So butterflied the breasts, pounded them out to 1/4" and into pickle juice for 6 hours. Then dried off lay on plastic wrap add sliced ham and Swiss cheese. Roll tight and twist the ends and back in fridge for a few hours. ( that whole process was from Chris, the plastic wrap and twist , soak in whatever etc )
Now here is a new way for me with the Panko , I toasted them in the CI with spices to get a better brown and crunch, compaired to what I normally did. Added a little canola spray also.
Let that cool before putting into a bag to do like shake and bake ( Chris ). I did not use flour this time either, just the egg and than bread crumbs. And it all worked and stuck very well.
Into the smoker at 300 deg. F, with cherry chunks , pulled at 166 deg. F.
While the chicken was smoking I made the sweet lemon rice and chopped up the cukes. Made the Mustard, Sour cream and Cheese sauce. ( the base was cream of chicken )
So the chicken is ready to cut , wow look at the swiss pouring out.
Did up everyone's plates, here is mine .
and of coarse the close up
This was a very moist chicken breast ( the pickle juice helped with that ) and the swiss and ham brought a nice flavour inside .
The cheese sauce was very nice on top . The sweet lemon rice and the cool cukes rounded off the plate.
The family was very happy and did not complain that it was a little late lol ( 45 minutes ) oh well they will live . lol
Thanks for reading hope you enjoyed .
David
Sundays supper
Wanted to do this , after seeing Chris
gmc2003
do his, So I mostly did the chicken like he did ( love the hints he gave ) just a little changes for mine tonight.Bought some whole chickens the other day at a great price and pieced them out , gave me lots of breasts at a great price compared to buying just breasts.
So butterflied the breasts, pounded them out to 1/4" and into pickle juice for 6 hours. Then dried off lay on plastic wrap add sliced ham and Swiss cheese. Roll tight and twist the ends and back in fridge for a few hours. ( that whole process was from Chris, the plastic wrap and twist , soak in whatever etc )
Now here is a new way for me with the Panko , I toasted them in the CI with spices to get a better brown and crunch, compaired to what I normally did. Added a little canola spray also.
Let that cool before putting into a bag to do like shake and bake ( Chris ). I did not use flour this time either, just the egg and than bread crumbs. And it all worked and stuck very well.
Into the smoker at 300 deg. F, with cherry chunks , pulled at 166 deg. F.
While the chicken was smoking I made the sweet lemon rice and chopped up the cukes. Made the Mustard, Sour cream and Cheese sauce. ( the base was cream of chicken )
So the chicken is ready to cut , wow look at the swiss pouring out.
Did up everyone's plates, here is mine .
and of coarse the close up
This was a very moist chicken breast ( the pickle juice helped with that ) and the swiss and ham brought a nice flavour inside .
The cheese sauce was very nice on top . The sweet lemon rice and the cool cukes rounded off the plate.
The family was very happy and did not complain that it was a little late lol ( 45 minutes ) oh well they will live . lol
Thanks for reading hope you enjoyed .
David
