Smoked Chicken Cordon Blu – with a twist.

These are must have in the recipe book! Taught one of our children how to make they were spectacular.

Butterflied and halved chicken breast and than flattened until just under pinky thin. Each flattened breast we put in – salt, pepper, garlic powder, onion powder, and a mix of bbq spices. ( We had a honey BBQ, maple BBQ and regular rub we mixed and matched). Next we filled a few with the typical black forest ham and Swiss chesse, however we have a few diet restrictions where some can't have pork. So we pulled out some Montreal smoked beef, sliced to a shaved consistency and put that inside the rolls. Let me tell you those were the first to disappear off everyone plates! Also ran out of the smoked beef and the ham so we filled a few with broccoli and cheddar cheese. Rolled a few up in bacon and lightly sprites the rest olive oil and one of our BBQ rubs dusted on top.

3 hours @ 225 on the Woodridge.

Didnt have time for any cut opened rolls as by the time I sat down to my plate all had been devoured! Defently recommend. These can even be prepped ahead of time and left in the fridge to pop on the weekend. Can't wait for asparagus season to start in a few months. These will for sure be a new monthly dinner.