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.
XLBGE, Small BGE, Homebrew and Guitars