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Chicken Cordon Blue
Big_Green_Craig
Posts: 1,578
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.
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.
Comments
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Ooh that looks amazing. Now I'm hungry and I just had a double cheese burger .I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Man that looks great and sounds easy enough that even I could do it. That cheese-ooze picture is a money shot fo sho.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Wow! Those look damn near perfect.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Dang that looks good.
I'm going to have to give that a try.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
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Kick Ass and simple, both perfect for me lol, nice cook!
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Bookmarked! Thanks.
Always wanted to make these but figured it'd be tough to synchronize pastry and chicken doneness.
LBGE/Maryland -
Looks good! I can't believe they were done in 20 minutes. Seems quick but I believe ya'NW IOWA
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Looks awesome. Making them tonight without the pastry crust. Mine will be cooked in the oven unfortunately.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
You sir are a picture master.
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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!
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Oh my!!!
Great post!!!Hood Stars, Wrist Crowns and Obsession Dobs! -
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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!Large BGE - 2014
FB 200, KAB, AR - 2015
Lake Norman area of NC
The bitterness of poor quality remains long after the sweetness of low price is forgotten!
Nowadays people know the price of everything and the value of nothing! -
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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_Craig1 LBGE & 1 MMBGE
Lingle, WY -
Wow, I think you are our new hero!!! This looks great. Thank you for sharing.
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quick question...what type of seasoning ? thanks
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Thanks! I brushed the pastry with a beaten egg white. That gives it a nice golden brown color. Good luck!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! -
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.victor1 said:quick question...what type of seasoning ? thanks -
Nice job Craig. Cordon bleu is one of my favorites on the egg too. I need to try the puff pastry
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
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.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
I wish I was that creative
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Yes, I had 1 butterflied breast inside 1 sheet of trimmed puff pastry.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. -
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.Big_Green_Craig said:
Yes, I had 1 butterflied breast inside 1 sheet of trimmed puff pastry.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.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
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