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Chicken Cordon Bleu: Readers Digest Version

Discussion in 'Poultry' started by gmc2003, Apr 15, 2019.

  1. gmc2003

    gmc2003 Smoking Guru OTBS Member

    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.

    First the chicken breasts: Trim off the fatty pieces.


    Butterfly them, and lay them out flat on a piece of parchment paper or plastic wrap cover them with another piece of paper or plastic wrap and use Thors hammer to pound them down to a little over a 1/4 of an inch thick.

    Put them into a bag of buttermilk(or brine of your choosing) and let them rest overnight in the fridge.


    The next day remove from the fridge and rinse off the brine. Lay them flat and pat dry.

    Once dry place the chicken on a sheet of plastic wrap and season: Two of mine I seasoned with SPOG and the third was with Tony Chachere Creole seasoning.


    Here's where I didn't take any pictures(fingers were all chickeny). Once seasoned add two or more slices of ham and at least two slices of Swiss cheese. Then another slice of ham on top of the cheese. Making sure to cover the whole chicken breast. Then roll them up like a fatty. After they're rolled up tight. Secure each with two or three toothpicks so they don't unravel. After place them back onto the plastic wrap and roll it up again. Then give it a couple of twists to tighten. This helps them keep there shape. I added a meatloaf to fill up the grill grate.


    When your ready to smoke them up remove the plastic wrap and roll the chicken in either a plate of seasoned bread crumbs or Panko bread crumbs. Cover well.

    ...and onto the smoker or grill in this case. That's my 26" kettle running two charcoal basket with apple wood chunks.


    Then their done - chicken at 165* and meatloaf 160ish.

    Sliced shot of the chicken cordon bleu:

    and one of the meat loafing.

    Normally I make a cheese sauce for the Cordon bleu or top it off with a melted slice of swiss, but since these were going in the freezer for future lunches I decided against it this time.

    Thanks for looking, and feel free to ask any questions.


    Attached Files:

  2. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Nice Chris.

  3. I'm hungry!!!
  4. Misplaced Nebraskan

    Misplaced Nebraskan Meat Mopper SMF Premier Member


    Looks fantastic Chris! Thanks for popping the idea back in my head to make some! Like!
  5. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thank you Warren and for the like really appreciate them.

    Thanks Hawging. It's in the freezer if you want one.

  6. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Glad to help pop it back into your head Misplaced, and thanks for the like appreciate it.

    @Derek717 thanks for the like.
  7. motocrash

    motocrash Master of the Pit OTBS Member

    That Sir,is how it's done.:emoji_thumbsup:
  8. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks Moto, it's simple also.

  9. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    GMC, Great post and some fine looking goodies right there ! like
  10. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member

    Looks great , as always .
  11. yankee2bbq

    yankee2bbq Smoking Fanatic

    Great write-up! And the food looks really good! Excellent use of the Weber kettle!
  12. gmc2003

    gmc2003 Smoking Guru OTBS Member

    Thanks for the like and kind words crazy. Appreciate them.

    Thank you chop.

    Appreciate it Justin, The list of things being cooked on the kettle keeps getting longer and longer.

  13. gmc2003

    gmc2003 Smoking Guru OTBS Member

    @jaxgatorz thanks for the like appreciate it.