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Chicken Cordon Bleu

Looking for something different to grill last night, decided to try my version of Chicken Cordon Bleu on the Egg.  I took boneless breasts, flatten a bit (for consistency) then butterfly them.  Put a layer of ham and Jarlsburg swiss, and also bacon (goes with everything), then closed it back up.  Topped with a spread of mayo and Panko bread crumbs, then onto the egg, raised direct @ 350 for 40 minutes.  Also threw on two sweet potatoes for the full ride, and asparagus (olive oil and kosher salt) for the last 10 minutes.  I put the chicken on foil because some of the cheese always leaks out, and I don't want to lose it. 

Deelish



XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY

Comments

  • jaydub58jaydub58 Posts: 2,033

    Oh man, @Cookinbob, if that tasted half as good as it looks, you nailed it.

    Super!

     

    ^:)^
    John in the Willamette Valley of Oregon
  • Looks great!  Quick question re: the sweet potatoes.  At that temp, they were done on 40 mins?  I grill them all the time, however, in my experimentation with different temps (based on temp for the main cook) anything under 400 needs at least an hour, if not more.  Would love to have them work at lower temps. Thx. 
  • CookinbobCookinbob Posts: 1,657
    Actually I cheated. 4 mins in the microwave before they went on. They were fully cooked after 40 min on the grill
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • nolaeggheadnolaegghead Posts: 19,642
    I nuke my spuds before throwing them in the egg/oven all the time.  Oil and salt and 40 minutes you'll get a nice crusty skin.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • CookinbobCookinbob Posts: 1,657
    I agree. Since I don't eat the skin on sweet potatoes I did them naked. Idaho's get the oil and salt
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • yzziyzzi Posts: 1,793

    I nuke my spuds before throwing them in the egg/oven all the time.  Oil and salt and 40 minutes you'll get a nice crusty skin.

    I do the same, but I throw them in the microwave for five minutes, then let cool and chunk them up put on oil and some herbs, into the grill basket for 10 minutes on high heat to crisp up. You'd think they were on the grill the whole time.
    Dunedin, FL
  • SmokeyPittSmokeyPitt Posts: 8,592
    That looks great!  I love the raised grid improvisation ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Cookinbob said:
    Actually I cheated. 4 mins in the microwave before they went on. They were fully cooked after 40 min on the grill
    Well, don't I feel like a neophyte?   Never thunk about microwaving them. Duh  L-). Will give that a try. Thanks for the obvious tip. 
  • CookinbobCookinbob Posts: 1,657
    No real creativity here.  I saw the raised grid with flowerpots in another post here, also the idea of using a Weber grid from HD as the second.  Tried to order a Woo2 this week but they are out of stock :(
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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