Egged Chicken cordon bleu

Chipper

When I got home from work yesterday, I had a pack of b/s chicken breasts thawed and waitng for my attention. Not wanting the same-old same-old, I started to rummage around the pantry and fridge looking for something different for these yard bird pieces. I came across some black forest ham and swiss cheese. Hmmmm!?! I pulled out the ham and cheese and the meat mallet. I then proceded to take out the days frustrations on the chicken breasts, pounding them with the flat side of the mallet to between 1/4" and 1/8" thick. I then put two slices of ham and one slice of swiss cheese on the flattened chicken and wrapped the edges of the chicken to the top, pinning in place with water soaked toothpicks. I sprinkled the top with kosher salt and garlic powder and set them aside while I went out to warm up the Large. After the temp was up to 350°, I threw on some soaked apple wood, put the inverted foil-lined plate setter on, and put the grill on top. I put the chicken on with the seams up and went in to prepare the rest of the meal. I had planned on about 45 minutes to 1 hr at 350, but I went out to check and the temp had climbed to about 425. I got the temp down to 375, but the presentation was off because I had to unroll the breasts to check for doneness. The outsides had a nice brown smoke crust, but the insides were still not done. Thanks to the forgiving nature of the Egg, they turned out great. I think that this is a keeper with a few modifications. One, I will keep a closer eye on the temp, and two, I would add another piece of swiss. [p]Cheers,
Chipper

J Appledog

Chipper, I put the cheese in in chunk form, using a piece slightly larger than my fingers. Seems to work better. JCA

Spring Chicken

Chipper,
You just about had my tongue slapp'n by brains out describing your Egged Chicken cordon bleu. Enough so that I'm going to give it a shot on my Egg this weekend. I will keep my eyes open for any other posts that may enhance the experience. Meanwhile, thanks for sharing.[p]Spring Chicken

Kelly Keefe

Chipper,[p]I did cordon bleu a couple of days ago, much like you did. I cooked at 300° for an hour, just like in the oven. They were pretty good, but I think I could have shaved 10 minutes or so on the cooking time (they were small breasts).[p]Great minds![p]Kelly Keefe
Jefferson City, MO

Chipper

J Appledog,
That sounds like a better idea. All I had on hand were the deli slices. Next time I will plan ahead and get the chunk o' swiss. What time & temp do you use?[p]Thanks,
Chipper

J Appledog

Chipper, 350 for about 40 minutes, I think. I'm doing a couple tonight. I'll let you know.... Julie

J Appledog

That was perfect timing!