Chicken Cordon Bleu
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This is my first attempt at this cook, there will be
plenty of room for improvement, but it was very
good. I used the large BGE setup for an indirect
cook, with platesetter legs up, covered with foil,
then the main grid and raised grid. I started with
a boneless skinlees breast, and pounded it down to
roughly 1/4" thickness.

Since this cook was not planned way ahead of time I
had to speed up the marinade. The breasts were covered
with KC Masterpiece garlic and herb marinade and
then into the foodsaver marinade tray for 1 1/2 hours in
the fridge.

Here we have the assembly line, if you will, I started with
a dash of kosher salt, some fresh ground gourmet pepper,
then a light layer of honey mustard ( I have no idea why ),
covered this with a good coating of freshly grated
"Parmigiano Reggiano" , followed with a slice prosciutto,
topped with a layer of mozzarella cheese, ( neither of us is
a big fan of Swiss cheese ) then dusted again with more Reggiano.

This all gets rolled and toothpicked, then into an eggwash
followed by a dredge in a mixture of 3/4 cup grated parmesian
cheese and 1 cup Italian bread crumbs ( much more breading
than was needed ). Into the fridge for an hour or so to set
everything. Then onto the egg at a stabilized dome of 350°.

These went for 30 minutes and were reading an internal
temp of around 162°, would have liked more browning,
maybe higher dome temp next time. Here are the results
served with a side of scalloped potatoes and broccoli.