Chicken Cordon Bleu
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This is my first attempt at this cook, there
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
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
Here we have the assembly line, if you will, I
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
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.