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Chicken Cordon Blue?

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Unknown
Unknown
edited November -1 in EggHead Forum
Anybody ever egged them some chicken cordon blue? Have all the ingredients and thought I might do a twist on this old classic. Thinking 350 indirect w/ some pecan for flavor. Any thoughts?
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Comments

  • BurntRaw
    BurntRaw Posts: 565
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    atxegger,[p]I have egged some and it is gooooood.[p]I am not sure that I would use pecan, but if you do you might want to go real easy on it.[p]Let us know how it turns out.
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    atxegger,[p]I'd skip the smoke for your first try. The breading might absorb more than you'd like.
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  • BENTE
    BENTE Posts: 8,337
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    atxegger,
    i haven't done this myself but this looks right. wess's site is really good i have done a few things from there
    happy eggin
    tb
    [ul][li]WessB's cordon blue[/ul]

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Unknown
    Unknown
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    atxegger,
    OK ya'll here's the update for those who give a flying fart. Haha. Was running out of time (hectic day yesterday) so I ended up just pounding the breasts (hehe) & filling them w/ the ham & swiss. Rolled them up tight, a little salt & pepper coat, skewered & tossed them on the egg direct at 375 w/ a single small chunk of nicely soaked Pecan. "No time for love Dr. Jones" Anyhoo the results were Splendific. Pecan really blended well with the swiss. The two really set themselves off. Even the lady who usually doesn't like the smokey flavor loved it. Although a highly bastardized version of Cordon Bleu, I would highly reccomend it to anyone who's in need of a quick cook.
    Saludos,
    atx
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