Place chicken breast in ziploc back or between 2 pieces of wax paper.
Pound lightly with a meat mallet until desired thickness is acquired.
Apply light coat of my original rub to both sides of chicken breast.
Lay ham then swiss cheese onto top of chicken breast.
Roll up chicken breast, ham and cheese like a pinwheel.
Lay down 2 pieces of bacon parallel and about 1 inch apart
Place rolled, stuffed chicken breast across bacon about 3 inches from end.
Pull short ends of bacon up over the chicken breast.
Roll stuffed chicken breast across bacon until about 4 inches from end.
Pull bacon pieces up over the center of stuffed chicken breast.
Overlap ends of bacon and apply a little more rub to outside.
Push toothpick through bacon and chicken to secure.
Smoke chicken cordon bleu at 240°F for 2.5 to 3 hours or until it reaches 165°F.