Smoked Chicken Cordon Bleu

[darrin]

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.

 

[fishawn]

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

 

[txbbqman]

Looks great, I love me some chicken

 

[darrin]

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

 

[wutang]

Looks great.

 

[bigbaldbbq]

Looks awesome!!

 

[vlap]

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.

 

[BandCollector]

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

 

[slanted88]

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

 

[jdoe44]

That looks really good. I think I'll have to try that this weekend

 

[cajunsmoke13]

Nice Darrin. That looks good. Points///

 

[kbowsmoke]

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.         

 

[kbowsmoke]

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.

 

[driedstick]

 
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.

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

 

[mdboatbum]

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.

 

[kbowsmoke]

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.