How To Smoke Chicken Cordon Bleu

It’s easy to forget that a quality, American-made wood pellet grill is also great for foods usually baked in an oven.  In this episode of the Smoker’s Guide To What’s For Dinner brother Ryan walks us through a traditional family table favorite with a Smokin’ Brothers twist.

Our take on a smoked chicken cordon bleu looks delectable on the plate AND comes out moist, tender, and with a barbecue kick from the hardwood pellets and Butt The Kitchen Sink rub.  

From our family to your family, we hope you enjoy this cook and have a great BBQ day!


4+ chicken breasts, one per serving.  Thicker breasts can be sliced thin into two servings.
package of sliced or shredded Swiss cheese
1/2 lb of thinly-sliced ham
Trauma Hogs SPG BBQ seasoning
Smokin Brother’s Butt The Kitchen Sink Rub
3 eggs
Box of panko bread crumbs

Recipe Steps:

Preheat your grill to 325°F.
Use a mallet or meat tenderizer to pound your chicken breasts thin and flat, to 1/4″ or thinner, slicing or butterflying thicker parts as necessary. 
Season flattened chicken breasts with an even coating of Trauma Hogs SPG and then Smokin Brothers Butt The Kitchen Sink rub.
Lay down sliced cheese, then a layer of thin ham.  If using shredded cheese, spread your layer on top of the ham.
Roll the chicken and toppings from the thin end.  Either use a couple toothpicks to hold them, or carefully lay them on the folded part.

Wrap a small cookie sheet covering the top and sides completely in foil.
Break the three eggs in a shallow bowl, and whisk well into an egg wash.
Dredge all sides of the rolled chicken and toppings in the egg wash, then roll in a plate of panko bread crumbs.
Carefully lay your rolled, breaded chicken onto the covered cookie sheet with plenty of space between each and the sides for airflow.
Set the cookie sheet directly onto the grates of your grill, and cook at 325°F until the chicken reaches an internal temp of 165°F (about 45 minutes for us).
Plate, remove any toothpicks, serve, and enjoy!
Skip to content