Chicken Cordon Bleu
Ingredients:
4 Boneless Skinless Chicken Breasts
2 Slices Black Forrest Ham or your choice of deli ham
4 Slices Monterey Jack Cheese
4 Slices Mild Cheddar Cheese
Daddy Dawg & The Pups BBQ Rub
Sauce:
1/4 Cup BBQ Sauce
1/4 Cup White Wine
Stir together and let sit in fridge until ready to use.
Start by cleaning the boneless skinless chicken breasts
and pat them dry with a paper towel.
Butterfly the chicken breasts with a small sharp knife.
Place a half slice of ham on each breast.
Place monterey jack and cheddar cheese on top of ham and fold chicken closed.
Apply a generous coating of your favorite spices or BBQ Rub,
wrap in foil and let sit in fridge for 2-4 hours.
You can grill immediately if you want but
I prefer to let the rub soak into the chicken before grilling.
Grill chicken on both sides over high heat to sear the meat and lock in the juices then move to cooler side of the grill and slow cook on 250 for about 1 hour.
If you like it smokey you can add a few hickory chips at this point.
After one hour I put the breasts in a foil pan,
poured the sauce over them and covered the grill for an additional 30 minutes.
I took them off the grill and let them rest for 15 minutes
before slicing in half and serving with salad and baked potato.
Sorry, no pics of the plated dish. I had 3 people buzzing around me like flies.