Chicken Cordon Bleu was mentioned a day or so ago in another post, and well it sounded really good. So since I hadn't had it a while - I thought why not. This is an abbreviated version of how I make mine. Some pictures are missing because I got tired of washing my hands. Sorry about that.
I bought a loin at Sam's a couple of days ago. Cut it into 4 pieces. Froze two of them. Put one in a curing brine for CB, and the last one I stuffed with ham, swiss & sliced fresh jalapenos.
Here's the loin:
Cut it up, and sliced up a ham that I just cold smoked for 4 hours.
Next slice up...
I started out with a nice big roasting chicken.
Once it was all rinsed off, I gave it a little chicken yoga to stretch all the tendons so it would be easier to debone.
All nice & relaxed & ready to debone.
Next you just take a sharp boning knife & slice down the backbone.