Smoked Chicken Cordon Bleu

Discussion in 'Poultry' started by darrin, Feb 4, 2009.

  1. darrin

    darrin Meat Mopper

    My Smoked Chicken Cordon Bleu recipe:

    You need Chicken breasts, provolone, prosciutto, and bacon.

    Wrap the breasts in plastic wrap and pound with meat mallet until its about 1/4 inch thick.

    Put a couple pieces of prosciutto and slice of provolone on top.

    Roll em up, wrap them in bacon and toss in the smoker.

    Very tasty. [​IMG]
  2. fishawn

    fishawn Smoking Fanatic

    Looks Awesome!.....How's the BUD ALE?
  3. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    [​IMG] Looks great, I love me some chicken
  4. darrin

    darrin Meat Mopper

    It's actually pretty decent. Reminds me of Sam Adams.
  5. wutang

    wutang Smoking Fanatic OTBS Member

    Looks great.
  6. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Looks awesome!!
  7. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Good looking cordon bleu!

    That ale isn't bad at all. I am happy that bud finally figured out how to get flavor in beer. It is very similar to a sam adams. A bit lighter in flavor though.
  8. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Not much of a chicken fan......but this looks good!
  9. slanted88

    slanted88 Smoking Fanatic SMF Premier Member

    Nice job with that bird, i'll be lettin Linda Lou know. She likes Cordon Bleu.
  10. jdoe44

    jdoe44 Fire Starter

    That looks really good. I think I'll have to try that this weekend [​IMG]
  11. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice Darrin. That looks good. Points///
  12. Shout out to Darrin! I followed this last weekend and it was amazing! Had guests over and they really enjoyed it and kept commenting on the smoked flavor. The smoker was a hit!  One question on the smoking process - did you add water to the pan or just dry smoked the chicken? I dry smoked and it came out great but just wanted to know if either method works better.  Thanks.         
  13. I tried this recipe again this past weekend but added water to the pan to experiment. In my opinion it was not as good - the bacon was much softer and not as crispy as before. The chicken was still good though. I should have removed the water for the last 40 minutes or so to crisp up the bacon - I'll do that next time. Love this recipe.
  14. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    THis looks great KB how long did you smoke it for and at what temp was smoker at 
  15. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That  chicken really looks great.

    Wish I could still find Bud Ale around here. It was $3 per 6 pack cheaper than most decent ales and I really liked the flavor. Haven't seen it in several years though.
  16. It took about 2 to 2 1/2 hours. I had the smoker temp around 225F but the main thing is to measure the temp of the chicken itself. Once the chicken temp gets to 165F it is ready.   

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