This is my take on chicken cordon bleu. I started by pounding out my boneless, skinless chicken thighs and arranging them in a rectangle, slightly overlapping. I then lightly sprinkled the inside with my coffee rub.
Then added a layer of off-the-bone ham slices.
Then some shredded kale for a little bit of color.
Next a layer of Swiss cheese.
Roll it up carefully and tight. Used the leftover rub from my ribs all over the outside of my chicken log. Wrapped in platic and let sit in the fridge for a couple hours.
Remove plastic and wrap tightly in foil.
Cooked over indirect 375 degree heat until it gets to about 150 then over direct heat to finish and caramelize the outside. Make sure you get it up to 165 degrees internal temp!
When it’s done, pull that beast off and let it rest for about 15 minutes loosely covered in foil. Sliced on the bias about 1/2 inch thick.
Good stuff right there! Two of us mauled all but two slices of this creation. Served with roasted yams and garlic cloves. Very good and will definitely do this one again…or something very similar.