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Chicken Cordon Bleu

This recipe is a little more complicated, but I have always wanted to make this. So, I found a recipe for the smoker and tried it. I wasn't as hard as I thought, but there are a lot of steps. Now that it is starting to warm up you will probably see a lot of recipes for the smoker as that has become my new favorite way to cook.


Turkey blend pellets (for the smoker). Any pellets can be used. It's your choice.

4 Boneless skinless Chicken Breasts (4 - 5 oz each)

8 slices Prosciutto/Ham

8 slices Swiss Cheese

1/3 Cup Flour

Salt & Pepper

1 Cup Dry breadcrumbs

1/4 Cup Grated Parmesan Cheese

2 tsp Thyme

2 Eggs


1. Spray baking sheet with cooking spray. Set aside.

2. Butterfly each chicken breast & place between 2 pieces of plastic wrap. Evenly pound with flat side of meat mallet, being careful not to tear the chicken, until the chicken is 1/4 inch thick.

3. Lay each chicken breast on a fresh piece of plastic wrap. Season with salt and lay 1 - 2 slices of cheese on each breast followed by prosciutto/ham and more cheese.

4. Roll chicken breast up like you would roll a burrito. Using the bottom piece of plastic wrap as an aid, fold the bottom up about an inch, then fold in sides. Roll tightly.

5. Wrap in plastic wrap & tightly twist the ends to shape & compress chicken. Repeat with all chicken breasts. Chill in fridge at least 60 minutes (or overnight).

6. Prepare your shallow dishes while chicken chills

- Dish 1: Season flour with sale & pepper and put in a shallow dish.

- Dish 2: Combine breadcrumbs, parmesan cheese and thyme. Season with salt & pepper and put in a second shallow dish.

- Dish 3: Whisk eggs and put in a third shallow dish

Arrange shallow dishes as follows:




7. Remove plastic wrap from chicken. Coat each lightly with flour then dip in egg. Finally, roll in breadcrumbs, patting them onto the chicken to make them adhere. Arrange on a baking sheet.

8. When ready to cook, set smoker temperature to 375*, lid closed for 15 minutes.

9. Place the baking sheet with chicken on the smoker. Bake 30 - 40 minutes, or until the coating is golden brown and chicken is cooked through.

10. Serve whole or slice crosswise into pinwheels.

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