Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chicken Cordon Bleu
Options
ResQue
Posts: 1,045
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:
Pounded and layered with two slices of prosciutto:
Some grated applewood smoked gruyere and dusted with DP Raging River:
Rolled and wrapped in plastic. Placed in fridge until egg was stabilized:
Seasoned flour, egg wash, seasoned panko:
On the egg setup indirect:
Off the egg at approx 40 min(cooked to 165*)
Sliced into pinwheels and plated with escalloped potatoes and caprese salad:
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!
Boneless, skinless chicken breasts:
Pounded and layered with two slices of prosciutto:
Some grated applewood smoked gruyere and dusted with DP Raging River:
Rolled and wrapped in plastic. Placed in fridge until egg was stabilized:
Seasoned flour, egg wash, seasoned panko:
On the egg setup indirect:
Off the egg at approx 40 min(cooked to 165*)
Sliced into pinwheels and plated with escalloped potatoes and caprese salad:
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
-
Thanks tweeve, the tomatoes and basil were out of the garden. The potatoes, I got the idea from Wess, they were boxed.
-
Great looking cook Aaron. There is only one problem... I wasn't there to taste it.
Very nicely done post.
Kent -
Thanks Kent. I do have leftovers. You want me to freeze them and send with dry ice :laugh:
-
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
-
-
it's DELISH!!
Just finished half a large wedge; 1 more to go
great with wine while EGG is getting going -
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.
-
Like DOW said, it tastes awesome. Not overpowering at all. Even better melted! Thanks.
-
Thanks, it tasted fantastic.
-
Thanks.
-
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.
-
Thanks and do try it. It was mmm mmm good!
-
Aaron, Did you use any wood for smoke? Tim
-
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
-
Oh yeah? Well my gruyere was smoked with applewood so :P
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum