Smoked Chicken Cordon Bleu

Occasionally a recipe will come across my desk and it’s a sign it’s time to fire up the smoker and make something delicious.  This always sends me straight into shivers, because three things are happening.  One, the smoker smells divine when it is cooking, two, something marvelous is coming out when the timer goes off and three, someone is cooking for me.

A few weeks ago, I received a link with recipes for a smoker and the Chicken Cordon Bleu jumped out at me. I didn’t hesitate and drove to my local grocer for ingredients.

The recipe is fairly basic and as always, there are a few changes I will make in the future to suit my personal flavors. A bit of tweaking to personalize a recipe to your own tastes of course is common.

Smoked Chicken Cordon Bleu

  • Difficulty: Involved
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Smoker Temp:  250 degrees ~ Cook Time:  2.5 hours ~ Smoking Time: 2.5 hours 


  • Special Blend Bisquettes were used for this recipe
  • 6 halves  Boneless Chicken Breasts – fillet in half
  • 12 slices  Provolone Cheese
  • 12 slices  Ham
  • 30 slices  Non Smoked Bacon
  • Toothpicks ~ approx 24 to 30


Flatten each breast thin, careful not to tear.

Lay out four slices of bacon, vertical ~ lay your fifth horizontal, across, right on top of the four directly in the middle.

Lay out the first breast on top of the bacon, add one slice of ham, on top of that add one slice of cheese, repeat with the ham and cheese, and the other half of breast on top.

Beginning at one end…roll it all up together, and secure the bacon into the chicken with the toothpicks, making sure the toothpicks are into the chicken very secure.  Transfer to smoker rack.

When all six are made…pop them into your smoker for two and half hours, and let your mouth just water while the aroma wafts over the entire neighborhood.  Your neighbors mouth’s are watering as well, they may wander over to see what’s on the menu.   Don’t tell them, make them guess ~ be the neighborhood tease.

We had the smoke running for the full two and half hours and the bacon really seemed to absorb a lot.  One of the tweaks we will be making is having the smoke run for a less amount of time ~ perhaps just two hours.

Each one is absolutely huge and extremely flavorful.  I found that removing most of the bacon was the best way to eat it…as the bacon had absorbed quite a bit of the smoke…but the flavor that the chicken absorbed from it was incredible.  Yes, we will definitely do this one again.


  • Jealous! I’m digging the smoker…I’m digging the smoked goodies more!

  • How Wonderful! My husband loves Chicken Cordon Bleu! I can’t wait to tell him about it and maybe…just Maybe, He will make this for us! <3 and Hugs!

    • It was so amazing…and I can think of so many ways to change it up and do it in the oven instead of the smoker. I love the meat that comes out of there ~ but it isn’t always a practical tool. :) Have an amazing day ~Hugs sweet lady!

  • I was looking on Pinterest for ideas for building-in my grill and smoker and the deck I just finished….then I saw this recipe and new that the build-in could wait because the smoker is getting used this weekend!

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