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.


Ingredients:

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


Directions:

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:

Flour

Eggs

Bredcrumbs


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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