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Chicken Cordon Bleu

ResQueResQue Posts: 1,045
edited 7:18PM in EggHead Forum
So while the forum was down yesterday evening, I decided to do chicken cordon bleu. This recipe is similar to Tyler Florence's with some modifications.

Boneless, skinless chicken breasts:
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Pounded and layered with two slices of prosciutto:
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Some grated applewood smoked gruyere and dusted with DP Raging River:
DSC_0068.jpg

Rolled and wrapped in plastic. Placed in fridge until egg was stabilized:
DSC_0070.jpg

Seasoned flour, egg wash, seasoned panko:
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On the egg setup indirect:
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Off the egg at approx 40 min(cooked to 165*)
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Sliced into pinwheels and plated with escalloped potatoes and caprese salad:
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Very juicy. Recommendations for next time are to increase the egg heat to 400* and to make sure I put all the rolls seam side down.

Thanks for looking!

Comments

  • ResQueResQue Posts: 1,045
    Thanks tweeve, the tomatoes and basil were out of the garden. The potatoes, I got the idea from Wess, they were boxed. :blush:
  •  
    Great looking cook Aaron. There is only one problem... I wasn't there to taste it.

    Very nicely done post.

    Kent
  • ResQueResQue Posts: 1,045
    Thanks Kent. I do have leftovers. You want me to freeze them and send with dry ice :laugh:
  • ResQueResQue Posts: 1,045
    Thanks.
  • That looks great but applewood smoked gruyere? I love gruyere cheese but would think the smoked might be a bit over powering?
  •  
    :laugh: :laugh: As good as this looks I might need to place a home delivery order.

    Kent
  • Great post Aaron. It's been a while since we did a cordon blue and yours looks fantastic. Thanks, Tim
  • Aaron,

    Great looking meal!

    Steve

    Steve 

    Caledon, ON

     

  • it's DELISH!!
    Just finished half a large wedge; 1 more to go :)
    great with wine while EGG is getting going B)
  • Beautiful !! :woohoo:
    did you use any toothpicks?
    or just magic to keep them secured?
    looks like no leaks, either! must have been magic ;)
    I'll get in line for the home deliver service, please and thank you :)
  • Looks great. I'm going to have to try that real soon.
  • ResQueResQue Posts: 1,045
    Like DOW said, it tastes awesome. Not overpowering at all. Even better melted! Thanks.
  • ResQueResQue Posts: 1,045
    Thanks, it tasted fantastic.
  • ResQueResQue Posts: 1,045
    Thanks.
  • ResQueResQue Posts: 1,045
    Thank you. No toothpicks. I rolled them in the plastic like you would a compound butter and let them sit in the fridge for about 30min. Then unrolled them and they didn't budge. I like doing things the hard way so magic wasn't an option this time. ;)
  • ResQueResQue Posts: 1,045
    Thanks and do try it. It was mmm mmm good!
  • Aaron, Did you use any wood for smoke? Tim
  • ResQueResQue Posts: 1,045
    No just used royal oak. Maybe a little mild smoke next time.
  • I used apple wood on my thighs tonight and it was good. :P
  • ResQueResQue Posts: 1,045
    Oh yeah? Well my gruyere was smoked with applewood so ;) :P
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