Smoked Chicken Cordon Bleu

by Kevin H. on February 18, 2015 · 0 comments

Chicken Cordon Bleu 3

Bookmark this recipe. Print out the recipe card. You’re going to LOVE it. I’m giving you an Extraordinary BBQ guarantee.

Chicken Cordon Bleu 1
My good friend Rick, he of Brisket fame, came up with this delicious recipe. As always, chicken recipes are the most searched for and requested on this site, so I jumped at the chance to try a new way of preparing it. Stuffing anything with ham and cheese is just a great idea. You know it’s not going to be bad.

Chicken Cordon Bleu 2

But adding Panko bread crumbs and smoking it to crispy perfection is taking it to a different level.

Now, not everyone can smoke it ever so perfectly. Rick shared this recipe and with it came instructions to broil it for the last 5 minutes in your oven to crisp up the breadcrumbs. After about 45 minutes of smoking at around 250-275, I poked the chicken with my ever-handy Thermapen and was happy to discover the bread crumbs were as crispy as crispy can be. Glorious.

Chicken Cordon Bleu 4

Keep practicing, Rick, and maybe next time you won’t have to use your oven on this amazing smoked chicken cordon blue. 🙂

Oh, and thanks for the recipe!

Smoked Chicken Cordon Bleu

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Smoked Chicken Cordon Bleu

Smoked Chicken Cordon Bleu


  • 6 boneless skinless chicken breasts
  • 6 slices of Swiss cheese
  • 6 slices of ham
  • 1 egg
  • Breading for chicken:
  • 1/2 cup panko
  • 1/2 cup flour
  • 1/3 cup of parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp parsley
  • salt and pepper to taste


  1. Set up your grill for indirect cooking/smoking.
  2. Butterfly chicken or make a pouch by inserting a pairing knife about 1/2 inch from one end of the breast and cut lengthwise through the center of the breast stopping 1/2 inch from the other end, making a 1/2-inch deep slit. Insert the tip of the knife and make horizontal cuts on both sides to widen the slit and make a pocket inside the breast.
  3. Fold sliced Swiss cheese in half and wrap with ham. Place ham and cheese wrap in side chicken breast.
  4. To ensure the breast stays close, use toothpicks to seal the chicken breast sides together.
  5. In a bowl, combine flour, salt & pepper - set aside. In a separate small bowl combine egg and water, set aside.
  6. In a medium bowl, combine panko bread crumbs, Parmesan cheese, Italian seasoning, and garlic powder.
  7. Dredge the stuffed chicken breast in the flour mixture, brush with egg wash and then coat with panko/cheese mixture.
  8. Coat the top of each breast with butter-flavored cooking spray or spray butter.
  9. Smoke at 250-275 with fruit wood for about 45 minutes or until the internal temperature reaches 160 degrees.

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