"Tender Juicy chicken breasts rolled and stuffed with ham and Swiss cheese!"
2 large chicken breasts cut in half
8 slices Swiss cheese (use more if you’d like)
8 slices honey ham (or maple)
1 tsp thyme (dried or fresh)
2 eggs (beaten)
3 cups seasoned panko breadcrumbs
¼ cup Parmesan cheese
Start your TG using lump charcoal – piling up the charcoal near the back of the unit. Less is more for this cook. You’ll want to do a low and slow grill – with temperatures right around 225° to ensure they’re cooked all the way through.
Make the chicken rolls: Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness.
Place two slices of ham on each of the 4 chicken breast halves. Cover the ham with 2 slices of Swiss cheese. Sprinkle with thyme and add salt and pepper to taste. Roll up jellyroll-style with ham and cheese inside. Tuck in ends and fasten with toothpicks.
Pour seasoned panko and Parmesan cheese into a large shallow bowl (a plate will work too) and mix both together.
Dip each roll in egg wash until its entire surface is covered. Move the egg-covered roll to bowl with panko mix. Fully cover roll with panko. You’re ready to get grilling!
Place your Chicken Cordon Bleu Rolls on the grate towards the front of the grill. Remember, low and slow is best for this recipe. Turn rolls every 10-15 minutes to ensure even grilling. Closing the TG lid helps keep the heat more even. Grill approximately 40-45 minutes for best results.