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Chicken Cordon Bleu

ResQue
ResQue Posts: 1,045
edited November -1 in EggHead Forum
So while the forum was down yesterday evening, I decided to do chicken cordon bleu. This recipe is similar to Tyler Florence's with some modifications.

Boneless, skinless chicken breasts:
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Pounded and layered with two slices of prosciutto:
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Some grated applewood smoked gruyere and dusted with DP Raging River:
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Rolled and wrapped in plastic. Placed in fridge until egg was stabilized:
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Seasoned flour, egg wash, seasoned panko:
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On the egg setup indirect:
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Off the egg at approx 40 min(cooked to 165*)
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Sliced into pinwheels and plated with escalloped potatoes and caprese salad:
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Very juicy. Recommendations for next time are to increase the egg heat to 400* and to make sure I put all the rolls seam side down.

Thanks for looking!

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