Stuffed chicken breast

2Fategghead · October 2009

Not long ago BobS posted a "Stuffed Chicken Breast" and I tried it and loved it. Sence, I have mentioned to a friend who has added that you can do an egg wash and some kinf of crust plus some kind of topping to go along with that.

Does anyone know what I am talking about and is it doable on the BGE? Do you know the process?
Thank you,
Tim

I have not looked in the archives and I'm heading there now.

Is this a cordan blue cook? spelling may be off

Celtic Wolf · October 2009

It is doable.

Eggwash is just one or two eggs scrambled.. You can remove the Yolks if you wish.

Process is as follows.

Roll the stuffed breast in flour, buttermilk, eggwash and then bread crumbs or corn meal.

Cook as normal.

Richard Fl · October 2009

I like to take the breasts pound them thin, roll whatever meat, cheeses and other goodies. Put a slight egg wash and then roll in panko/bread crumbs and parmesan cheese and parsley chopped. Cook on aluminum foil indirect at 350-375F for 45 minutes or so. The foil keeps the cheeses from falling into the fire as it melts and oozes out. These freeze very well before cooking, just wrap in plastic wrap and freeze.

2Fategghead · October 2009

Thank you, Mr. Wolf and Mr. Fl.

I did look around and found Wessb cook.

http://www.wessb.com/Cooks/cordbl/chicken_cordon_blue.htm

I will give it a try and see how I like it!
Tim

2Fategghead · October 2009

With this cook do you use a meat probe in the stuffing? Or is this a timed cook?
Thanks, Tim

Celtic Wolf · October 2009

you always cook to temp. never to time.

Stuffed chicken breast

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