Chicken Cordon Bleu Recipe
Using a good boning knife, slice the breasts in half, lengthwise. Place each breast half in a zip top bag one at a time, and using the flat side of a mallet, pound them out trying to keep them as uniform as possible. The thickness should be around 1/4 inch.
Place the breasts in a container for marinading with the Smoke on Wheels BBQ Marinade. Marinate the meat for half an hour.
Place your panko bread crumbs in a large bowl. Remove each piece of chicken from the marinade and place it in the panko. Coat well and shake off any excess. Transfer to your work surface.
Season the breasts with Cattleman's Grill Tri-Tip Seasoning, then place a half slice of ham on the chicken breast. Roll up one slice of Swiss Cheese into a log and place it in the middle of the breast. Roll the chicken around the ham and cheese and transfer to sheet pan, seam side down.
Preheat your Yoder Smokers YS640 to 350°F. Bake the chicken until it hits an internal temperature of 160°F (test internal temperature with an instant read thermometer like the Maverick PT-75). This should take 30 to 45 minutes. Slice and serve immediately.
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.