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Chicken Cordon Bleu

Kuhnkid4Kuhnkid4 Posts: 4
edited June 2012 in EggHead Forum
I cooked chicken cordon Bleu the other day and it came out kinda dry, what temp should I get my egg up to so I can get nice grill marks and still have a nice moist piece of chicken. I'm thinking I need it hotter and less time per side. Any recommendations?

Thanks, Jeff

Comments

  • brentseebrentsee Posts: 99

    I did chicken breast last weekend ... raised direct at 375- 385 for 35 min.  was very good but will cut back 5 min nxt time..  cordon bleau should be similar

     

  • brentseebrentsee Posts: 99

    I forgot to say bnls - I went to 165 internal - was a little too high but wife likes everything extremely well done except steak.

  • tazcrashtazcrash Posts: 1,851
    Cook to temp, not time. Just be careful you don't put it in a think of melted cheese.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Bear 007Bear 007 Posts: 343
    edited June 2012
    I cook them indirect at 375°, till they hit 160° internal. They do get dry if they go to much above that.
    image
  • dlk7dlk7 Posts: 1,038
    I cook mine at 350 raised direct but use a mustard and honey glaze on them every 10 minutes until 165.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • Kuhnkid4Kuhnkid4 Posts: 4
    edited June 2012
    Photo to come
  • Kuhnkid4Kuhnkid4 Posts: 4
    Photobucket Pictures, Images and Photos
  • Use chicken thighs instead of breast (11 grams of fat in thigh and 3 in a breast). The extra fat makes for a much moister piece of yard-bird.


    Keeping it Weird in the ATX
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