Weekday cook

[Big Dawg]

I usually cook a bunch of proteins at one time.  That way I have leftovers lunches/dinners for the week.

Here we have a simpler version of my Cordon Bleus.  The same Whole Milk Cheese Stick is stuffed, but the Black Forest Ham was the wrapper.  There was also a nice little Pork Tenderloin and a tray of meatballs.

[larry4406]

Looks great!

How did you make your Cordon Bleus?  Boneless skinless chicken breasts sliced opened and stuffed then wrapped with ham?

[bamakettles]

Yum.... I'll be cooking cordon bleu sometime soon, got the ham and swiss in the fridge ready to go.

Cheers

[Big Dawg]

Yum.... I'll be cooking cordon bleu sometime soon, got the ham and swiss in the fridge ready to go.

Cheers

Looks great!

How did you make your Cordon Bleus?  Boneless skinless chicken breasts sliced opened and stuffed then wrapped with ham?

Thanks you ! !

I brine the breasts before cooking.

After seasoning them up, I grill them, indirect, until they are about halfway done.  Then I pull them off and cut a pocket in them

For this cook, I stuffed the pocket with a Whole Milk String Cheese stick, fat=flavor.  Then I wrapped the breasts in a couple of slices of Black Forest Ham and returned them to grill, also indirect.

When I cooked them a couple of weeks ago, I followed the same procedure except that I wrapped the cheese stick in a ham slice and then wrapped the breasts in a couple of pieces of Proscuitto.

I know that Swiss is the traditional cheese and I am planning to give that try next time . . .