^^^ Its amazing how grill fellas think alike sometimes. I was talking to Hoss a week ago about doing a skin on bone in chicken Cordon bleu on a kettle. Your boneless skinless version is brilliant nobody's going to miss the traditional breading when you can have bacon!!! I'll lay off the boneless skinless criticism but those bones and skin are a lot of deliciousness being left out of the party and make a great soup/stock base for lunch the next day ( I add wild rice, onion, carrot, celery and a splash of cream)
Also on the to do list is a cordon bleu fatty using ground chicken instead of the pork with the bacon weave.