Bacon-wrapped chicken cordon bleu

The cook, step by step.

1. 1

   Step 1

   Done

   We start in this recipe by butterflying the chicken fillets first. We cut them to the side and fold them open so that the surface of the chicken fillet is doubled. We now grab a piece of cling film and put this over the expanded chicken fillets. We now use a meat hammer or a pan to beat the chicken fillets a bit flatter so that the surface is enlarged. After this we put a slice of ham and kaan in the chicken fillets and roll them as tight as possible. Then we wrap them with a number of slices of bacon so they are completely covered on the side as well as on the top.

2. 2

   Step 2

   Done

   After this we take the dry rub and sprinkle the cordon bleu's around so they have a layer of rub over the entire surface. Then insert the core thermometer into the center of the cordon bleu and adjust the thermometer to an internal temperature of 72 degrees Celsius.

   Internal temperature: 72°C
3. 3

   Step 3

   Done

   We then light the barbecue at a temperature of 175 degrees Celsius and set up the barbecues for indirect heating. When the barbecue reaches this temperature you can optionally add some cherries or apple smoking wood to the coals and then put the chicken cordon bleus on the grill. Now close the lid for about 30 minutes until the chicken reaches the internal temperature of 72 degrees.

   Internal temperature: 72°C
4. 4

   Step 4

   Done

   Then remove the chicken from the barbecue and let them rest for 5 minutes. This allows the juices that lie on the edge of the flesh to pull back into the meat, this furthermore improves the tenderness.

   5m
5. 5

   Step 5

   Done

   Serve the chicken cordon bleu with some potatoes and vegetables, or with some fries! This is really Enjoying with a big G.