Smoked Bacon Wrapped Chicken Cordon Bleu Video
Superbowl Sunday Recipe!
This delicious Super Bowl recipe will have your guests praising your culinary skills! Chicken Cordon Bleu wrapped in bacon, fried onions and smoked to perfection.
(Closed Captioning available on this video)
- Serves: 4
- Serving size: 4
- Calories: 393
- Fat: 22 g
- Saturated fat: 7.7 g
- Carbohydrates: 4 g
- Sugar: 0.3 g
- Sodium: 842.7 mg
- Fiber: 0.74 g
- Protein: 43 g
- Cholesterol: 163.3 mg
- 2 Skinless boneless chicken breast, cut into half and pounded thinly
- 1 Egg , beaten
- 16 Bacon slices, thick cut
- 8 Ham slices (apple wood smoked ham used)
- 1 Cup (16 tbs) Fried onion flakes
- 4 Large, thick slices Provolone cheese slices
- Rainbow peppercorns, to taste
- Prepare the smoker.
- On a flat surface, place one half of the flattened chicken breast, place two pieces of smoked ham on it and arrange a piece of provolone cheese in the center.
- Sprinkle with pepper and roll the chicken breast as shown in the video.
- Dip each roll in the beaten egg and then in the fried onions to coat evenly.
- Prepare a weave with the bacon slices and place the chicken roll in the center. Neatly wrap the bacon slices around the chicken and secure with a toothpick. Repeat with the remaining chicken breast and create 3 more rolls.
- You can sprinkle the remaining onion on top.
- Place them in the smoker at 225 degrees.
- It might take anywhere between 30 minutes to 90 minutes depending upon the thickness of the chicken.
- The chicken is ready when the internal temperature reaches 165 degrees.
- Serve hot for Superbowl Sunday!
Video Transcript:
Presenter:
Do you like chicken cordon bleu?
Or how about smoked bacon wrapped chicken cordon bleu for Super Bowl?
That’s right, Super Bowl Sunday, chicken cordon bleu on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Now, this isn’t a traditional chicken cordon bleu.
It’s just my version, something I like to do.
And of course, the star’s going to be chicken breast and this is two breasts, which I have cut in half and pounded out thinly.
We’ll need one egg.
Some nice thick cut bacon.
You’ll need 3 to 4 slices for each.
This is honey… no, excuse me, applewood smoked natural ham.
I have some wonderful fried onion crisp pieces.
I have some nice thick slices of provolone, traditionally it’s Swiss, but I like the provolone in mine.
No salt whatsoever.
There’s enough in the bacon and ham.
And then I’ll be using some fresh ground black… or actually, these are rainbow peppercorns which I prefer.
Now is a good time to fire up the smoker before we start building our chicken cordon bleus.
So let’s put this together.
We’re going to do multiple steps here.
Take your a thin chicken breast and you want to just put a couple slices of ham in there.
And a good solid piece of your provolone.
And then I will sprinkle a little bit of pepper on the inside here.
And then basically what we want to do is to roll this up and like a cube or a ball.
Each one’s going to be a little bit different because of the size of the breasts and how you skillfully cut this.
But this is as simple as the filling kits.
So now we want to coat the outside of our chicken breasts with the fried onion pieces.
And I’m just going to use a little bit of egg, the whole egg as a binder.
Nothing fancy, nothing amazing.
So we’ll have that ready.
And we’re also going to have our bacon ready.
Now, you know, these are pretty small so we could probably get away with just 2 weaved bacon, but I’m going to, you know, kind of… it’s a Super Bowl and it’s kind of a big thing, so I want to make these as delightful as possible.
So how are we going to do this?
We’re going to take one of our chicken breasts.
Have your onion pieces ready.
And basically, I just want to give this a coat on the top and then I want to get my chicken breast top good and coated.
And then I want to place that on my bacon weave.
And then we’re going to close this up.
Pinning is optional with a toothpick.
But I think I’m going to be in pretty good shape or not, and that is what we’re looking for.
Okay, let’s do this one more time.
We’re going to dip it in our egg wash.
We’re going to dip it in our onion.
And we’re going to put it on our bacon weave.
And then we’re just going to wrap all this up.
So I’ve four made, one was requested with no bacon.
So that’s where we’re at on that.
Now, if you have a little bit of leftover fried onion pieces, go ahead and sprinkle that on top of the bacon and everything.
It’s just going to add more flavor to it.
You know, it’s not going to stay crisp because there’s going to be a lot of oil and grease that’s going to be absorbed in these.
But we’re looking for that flavor of the onion.
Let’s get these in the smoker.
So get your smoker up to 225 degrees.
This is also a good time to run a remote thermometer cable through your smoker so you can insert it into your chicken.
Now, how long will this take?
It depends on the thickness of your chicken.
It could take anywhere from 30 minutes to an hour and a half honestly.
You just have to cook it until it reaches 165 degrees internal temperature.
Alright.
Let’s get our chicken breast on there.
I did like to get some of this [inaudible]
Now, obviously, the one without any bacon’s going to cook a lot faster than the other ones.
Okay, these have been in here exactly an hour and a half.
They’ve reached an internal temperature of 165 degrees.
I pulled off the smaller piece earlier because that got done.
It’s quicker.
But you got to take a look at this.
Look at that.
Those look fantastic.
I’m just going to bare-hand these.
Oh my Gosh, look at that color.
Let’s cut one open and see how we did.
Hopefully, mine is not too dull, that crunchy onion top and the gooey…
Wow.
Look at that.
That gooey cheese is just to die for.
Alright.
Well, there you have it, my bacon wrapped chicken cordon bleu smoked in the Camp Chef 18 inch Smoke Vault for Super Bowl Sunday.
Oozy, gooey, crispy, rich bacon flavor… I mean this is to die for.
Let’s give this a try.
I got to tell you the chicken is so tender and it’s moist.
And you know what it’s like when it’s got bacon grease dripping over it.
The bacon’s just super accentuated by the smoke and a crispy onion on the top really makes it just pop.
You get a little bit of the cheese flavor.
I imagine the deeper I cut into that, the more cheese I’m going to get in the ham, I’m going to get out of that.
Man, this is a win.
Super Bowl knockout, man.
Give this a try.
I’ll see you when I see you.
