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Smashed Chicken Rollups

BoccieBoccie Posts: 186
edited 3:30AM in EggHead Forum
inside.jpg
<p />Tonight we tried something new. An idea Nikki had. Basically a variation of chicken cordon bleu.[p]Smashed Chicken Rollups:[p]Chicken Breast – smashed.
Virginia Baked Ham
Baby Swiss Cheese
Bacon
Tsunami Spin[p]Smash the chicken breast and lay out. Top with ham and cheese. Roll tightly and wrap with bacon holding bacon and roll-up together with toothpicks. Top with Tsunami Spin.[p]Get cooker steady at 350° with a raised grid. Turn rollups after 25 minutes. Finished in approx 50 minutes. Just make sure the chicken has reached 160° and the bacon is done.[p]Next time we will marinate the chicken first to add more flavor. Regardless these turned out very good.[p]prep1.jpg[p]prep2.jpg[p]ongrillraw.jpg[p]grilldone.jpg[p]inside.jpg[p]onplate.jpg

Comments

  • Nature BoyNature Boy Posts: 8,521
    Boccie,
    DInnertime!! Man, those look fantastic. Thanks for the idears.
    Good lookin food their. We gonna see yall this year in Waldorf?
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
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  • Car Wash MikeCar Wash Mike Posts: 11,244
    Boccie,[p]Looking good. Just a thought, how about the chicken in Chef Rd's mixture? Or Procuitto for a wrap? Looks like another winner either way we choose.[p]CWM
  • Good EatsGood Eats Posts: 136
    Boccie,[p]Man those look like some Good Eats... thanks for the pics and the recepie!

  • Boccie, the baby swiss, I bet that was the key ingredient

  • wdanwdan Posts: 261
    Boccie,
    Thanks for something new and different. This is one of those rare formulas that spurs thoughts of all kinds of variations. Thanks for livening up my winter. I was starting to get bored doing the oil freezing experiments on my back porch. Everything I've tried so far, does in fact freeze, btw.

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