Chicken Cordon Blue

Big_Green_Craig

I picked up some puff pastry dough from my grocers freezer section several weeks ago without any game plan or idea in mind. It sat in the freezer until this past weekend. 

I started with a couple butterflied chicken breasts, stuffed them aged swiss cheese, wrapped them with prosciutto, then in the puff pastry dough.

Egg set up was 400deg indirect. They cooked for approx 20 minutes. The chicken temp'd at 171 when the right color was on the pastry dough.

They were tender, juicy, delicious and super easy to make. My family definitely wants them again. 

Scottborasjr

Ooh that looks amazing. Now I'm hungry and I just had a double cheese burger .

SmokeyPitt

Man that looks great and sounds easy enough that even I could do it.  That cheese-ooze picture is a money shot fo sho. 

caliking

Wow! Those look damn near perfect.

Zmokin

Dang that looks good.

I'm going to have to give that a try.

Nanook

Daaaayammmm!!

GalanteNate_OneEa

Kick Ass and simple, both perfect for me lol, nice cook!

johnkitchens

It looks mighty fine. 

KiterTodd

Bookmarked!  Thanks.

Always wanted to make these but figured it'd be tough to synchronize pastry and chicken doneness.

Philly35

Looks good! I can't believe they were done in 20 minutes. Seems quick but I believe ya'

robnybbq

Looks awesome.  Making them tonight without the pastry crust.  Mine will be cooked in the oven unfortunately. 

Tinyfish

You sir are a picture master.

blasting

verrrrry nice.  Kind of a chicken wellington.

Walt2015

That is next level. 

Sookie

NICE!!  I have never used pastry, usually just wrap mine in bacon.  I'm not sure what is worse.  I have also experimented with different meats (bacon or ham) and difference cheeses (swiss, smoked gouda) and different condiments inside on the bake (spicy mustard or a little mayo).  This definitely will be a "go to" for you.  It's not expensive and its SOO good.  Thanks for sharing!

berndcrisp

Oh my!!! 
Great post!!!

Grillmagic

Dang!!!!

LKNEgg

Bookmarked this one!  Will be trying it this weekend since already have chicken and prosciutto in fridge that need to be used!  Hope mine come out looking half that good! 

jls9595

great idea. looks awesome

WyBBQer

I'm going to try this tonight hope they tturn out half as good. Just waiting for the minimax to stabilize. The chicken is ready. Thanks @Big_Green_Craig

victor1

Wow, I think you are our new hero!!!  This looks great.   Thank you for sharing.

victor1

quick question...what type of seasoning ?   thanks

Big_Green_Craig

LKNEgg said:

Bookmarked this one!  Will be trying it this weekend since already have chicken and prosciutto in fridge that need to be used!  Hope mine come out looking half that good! 

Thanks! I brushed the pastry with a beaten egg white. That gives it a nice golden brown color. Good luck! 

Big_Green_Craig

victor1 said:

quick question...what type of seasoning ?   thanks

I seasoned with salt and pepper inside the butterflied chicken. I did not salt the outside of the chicken bc I knew that the prosciutto has plenty of salt in it.  

Chubbs

Nice job Craig. Cordon bleu is one of my favorites on the egg too. I need to try the puff pastry

Zmokin

Was that 2 breasts to 2 puff pastries?
I'm using boneless skinless thighs and sliced ham and I think I can get 4 thighs on to the 2 puff pastries. 

EGGjlmh

I wish I was that creative

Big_Green_Craig

Zmokin said:

Was that 2 breasts to 2 puff pastries?
I'm using boneless skinless thighs and sliced ham and I think I can get 4 thighs on to the 2 puff pastries. 

Yes, I had 1 butterflied breast inside 1 sheet of trimmed puff pastry. 

Zmokin

Big_Green_Craig said:

Zmokin said:

Was that 2 breasts to 2 puff pastries?
I'm using boneless skinless thighs and sliced ham and I think I can get 4 thighs on to the 2 puff pastries. 

Yes, I had 1 butterflied breast inside 1 sheet of trimmed puff pastry. 

I cut my puff pastry sheets in half and found a way to fold them and seal them around my thighs.  Came out pretty good, but I used the oven.  I didn't want to mess with making egg whites, so I sprayed mine with an butter flavored oil spray.  Yours looked much nicer than mine did.  I think I might try using the puff pastry for making pot pies in the future.