Looks very easy. When I saw the vid was only 5 minutes I figured it would be! I would cube the chicken and the ham, use shredded cheese and add cream cheese and onion & garlic powder to the sauce. That might change this from carnivore to keto but would be much better and not add more work to this dish. I'm definitely making this for the hubs, as he loves chicken cordon bleu!
Looks good, and definitely simple. Great for leftover turkey and ham from Christmas dinner. The sauce is basically a béchamel/white sauce to cover the chicken. Which requires a thickening agent, like flour or cornstarch. Being keto, these obviously aren’t acceptable. You can use egg yolks or xanthan gum to thicken the sauce. In this case, I probably would have thrown in the Swiss cheese and simmered the sauce slowly until the sauce thickened. And ripping/shredding the ham would have helped bind the sauce together as well. Cooking is always a learning process and experience. That’s why it’s fun and infuriating all at the same time. 😊
Even easier - ground chicken, diced ham, diced Swiss, and egg. Garlic, onion, whatever else. Make meatballs, roll in pork rinds and air fry. Only thing my husband objects to is me calling them chicken cordon Bleu balls. LOL
It looks wonderful. If you want your sauce Cordon Bleu style, melt your 2 tblsp butter in the pan, and add 2 tblsp of flour, or even arrow root. This is the thickening agent you were missing. Stir until smooth then add your cream or milk and stir until thick. Once thick, add cheese, like swiss for Cordon Bleu or Cheddar for mac and cheese, whatever you are making. I will try your casserole!
Yummm! Maybe cream cheese will thicken that sauce 🤔 I'll be wrapping my chicken in the ham and cheese and packing my dish because with a touch of minced garlic, onion, salt and pepper that sauce, this dish will be devoured at my house! *I'm meat-based, but not carnivore 😋
Hi Dave! 👋🐈 You used baby Swiss cheese, which is not aged, thus lacks that wonderful flavor of aged Swiss cheese. Yeah, I have severe lower back spondylosis (6 operations), so I require a "tatoo palor chair" in my kitchen, which relieves pressure on lower back. You are the bees knees! 😷🐈
@@deozeo4442 I didn't know that about baby swiss. Sometimes I get a good chunk of it that's creamy and has a good flavor and other times I get one that's waxy-ish and has no flavor. Same with regular swiss. 🧀
@bahba9247 Hi! 👋🐈 I am not by any sense of the imagination an expert on swiss cheese. Yet, an early swiss has yet to age and has that smooth and "creamy" taste... I think (haha). If that is what cordon bleu calls for, then baby swiss works. I love the aged taste, tho. 🐈
@deozeo4442 Interesting. Thanks for the information. Cheese is like wine, there's so much to learn about different varieties and the regions they come from.
Thank you so much for this amazing video! I have a quick question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
I'm truly not trying to be a jerk here, I swear! But how are these healthy and weight loss friendly? The calories must be insane! You can eat whatever you want as long as you're in a caloric deficit. I'd have to run marathons daily to eat this stuff! Alas, I still love watching your videos. I'll be hard pressed to stop. You crack me up and make me feel like less of a dweeb in my own kitchen. Thank you for always making me smile!
"I think it would be much better to let the chicken marinate in the cream overnight. Remove the chicken, then add in some chicken bones and cream cheese to the cream while thickening the sauce. You could also add in some tempered egg yolks to thicken more if needed, then strain out the bones. Also, after the chicken marinades, place it on a rack over a baking sheet, salt them on both sides, and put them into the fridge to dry out before searing them. Sear them one at a time so the pan doesn't get cold, and you end up boiling it. But first, crisp up some bacon in the pan or skillet and use the bacon grease to sear the chicken in. Crumble the bacon and add it to the pork rind topping with some parmesan cheese to help it crisp up. Also, put the cheese in between the chicken thighs and fold them back up."
Thoroughly cooking all meat takes care of germs. I never rinse any of my meats…never, ever have gotten sick because of it. But I don’t care if some do.
I love your channel! You make mistakes, but you don't edit them out, and that's great! Normal cooking, for normal people!
I would add some cream cheese and a bit of mustard with some seasoning in the sauce. It would thicken it up and would elevate the recipe.
Looks very easy. When I saw the vid was only 5 minutes I figured it would be!
I would cube the chicken and the ham, use shredded cheese and add cream cheese and onion & garlic powder to the sauce. That might change this from carnivore to keto but would be much better and not add more work to this dish.
I'm definitely making this for the hubs, as he loves chicken cordon bleu!
Dave, if you lay a wooden spoon across the saucepan as it is simmering, it’s not supposed to boil over. Happy cooking!
Looks good, and definitely simple. Great for leftover turkey and ham from Christmas dinner. The sauce is basically a béchamel/white sauce to cover the chicken. Which requires a thickening agent, like flour or cornstarch. Being keto, these obviously aren’t acceptable. You can use egg yolks or xanthan gum to thicken the sauce. In this case, I probably would have thrown in the Swiss cheese and simmered the sauce slowly until the sauce thickened. And ripping/shredding the ham would have helped bind the sauce together as well. Cooking is always a learning process and experience. That’s why it’s fun and infuriating all at the same time. 😊
Thank you, I like your recipes, they are easy to make and not too expensive
Always looking for a quick recipe. I will definitely make this. Thanks Dave.
I come here for laughs and Dave never ever disappoints. I cannot believe your laugh track record Dave. You are amazing.
Aldi has a Swiss and Gruyere shredded cheese which would work great for this dish.
I will be trying this in my Ninja Combi. Looks yummy
@@spicycopper2436 Aldi has such a great array of cheeses and they don’t cost an arm and a leg.
My town is getting an Aldi soon. They almost have all of the outside walls and the roof beams finished. I can hardly wait to shop there.
@ you will love it so much!
That Aldi blend is very tasty, I have used this one many times.
Oh Dave...I just love watching you cook. 💞
Cooking ability-not so much! Comedic ability-hilarious. 😂😂
Looks great! Can’t wait to try Dave!
Thanks!
Easy and looks delicious! Definitely going to make this.
“I’m good at food”… you’re adorable 😊 I’m going to try this but cook down the sauce a bit more 👏🏻👏🏻👏🏻
Yet another entertaining video. 😂 Nice recipe, too. 👍🏼
Even easier - ground chicken, diced ham, diced Swiss, and egg. Garlic, onion, whatever else. Make meatballs, roll in pork rinds and air fry. Only thing my husband objects to is me calling them chicken cordon Bleu balls. LOL
😂
Laughing with headphones on...hubby must think I've gone mad!!!
looks very delicious thx for sharing 🍽
Definitely gonna make this. Thanks!❤
I’m making this and your cloud bread pizza! Can’t wait to try! Thank you!
Looks good Dave!
Yummy Dave! 👏🏼🍽️😋
OK I've subbed. This is the most relatable cooking channel on UA-cam. Loving the carnivore / keto cooking. Think I'll give this one a try!
I feel for you. I can never get my sauces to thicken. They taste good though, just soupy. 😊
I add in a bit of glucomannan to thicken, as it doesn't get slimy like xanthan gum.
Yum 😋
Thanks Dave!
Oh yummy 🤤😋 I've got to make that this week, I think it will be a big hit, minus the boil over!😅 Poor Dave...😊
Leave the skin on full of goodness and save bones after in a freezer bag to make bone broth with any other left over bones from meals and great video
This was SO good!! Thank Dave.
Looks great! Will do this.😊
It looks wonderful. If you want your sauce Cordon Bleu style, melt your 2 tblsp butter in the pan, and add 2 tblsp of flour, or even arrow root. This is the thickening agent you were missing. Stir until smooth then add your cream or milk and stir until thick. Once thick, add cheese, like swiss for Cordon Bleu or Cheddar for mac and cheese, whatever you are making. I will try your casserole!
Carnivore doesn’t include flour.
Look great job
The sound of the smoke alarm commonly tells me dinner is ready😂
Yummm!
Maybe cream cheese will thicken that sauce 🤔
I'll be wrapping my chicken in the ham and cheese and packing my dish because with a touch of minced garlic, onion, salt and pepper that sauce, this dish will be devoured at my house!
*I'm meat-based, but not carnivore 😋
You so rock man. Your videos are hilarious
Oh, sugar! That was just awesome.
I wonder if an ingredient was missing from the sauce… I don’t think butter and cream over heat will ever thicken
Flour or roux
It will thicken without any thickner. It just take longer because you are cooking (reducing) the moisture content.
Whip...?
You can add cream cheese to help thicken and yes, it takes awhile to thicken. Reducing the sauce is not a quick process but so worth the time/effort!!
Your smoke alarm sent my dog running...😂😂
Avocado oil for the Blackstone and never EVOO. Try a 1/4 tsp of corn starch in the sauce as thickener or 1/4 of shredded Swiss cheese.
Did you season the chicken at all?
Yes it was seasoned with ham and Swiss cheese.
@ Lol!!
Looks delicious 😋 You are hilarious 😂
You forgot the Jelly Beans for the Chicken Milk Steak.
Could you give details about that fancy cooking surface? What is it called? It is super slippery!!! I need that!
Can you make a rue for the sauce? I don't know if flour is keto friendly
Looks delicious. Maybe double the amount of chicken to be better proportioned.
Ghee can handle the high heat better than regular butter
Looks good
Thanks! It's really easy to make.
@CookingWthDave i need to try this.
Hi Dave! 👋🐈 You used baby Swiss cheese, which is not aged, thus lacks that wonderful flavor of aged Swiss cheese. Yeah, I have severe lower back spondylosis (6 operations), so I require a "tatoo palor chair" in my kitchen, which relieves pressure on lower back. You are the bees knees! 😷🐈
@@deozeo4442 I didn't know that about baby swiss. Sometimes I get a good chunk of it that's creamy and has a good flavor and other times I get one that's waxy-ish and has no flavor.
Same with regular swiss. 🧀
@bahba9247 Hi! 👋🐈 I am not by any sense of the imagination an expert on swiss cheese. Yet, an early swiss has yet to age and has that smooth and "creamy" taste... I think (haha). If that is what cordon bleu calls for, then baby swiss works. I love the aged taste, tho. 🐈
@deozeo4442 Interesting.
Thanks for the information. Cheese is like wine, there's so much to learn about different varieties and the regions they come from.
Thank you so much for this amazing video! I have a quick question: I have a SafePal wallet with USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). How can I transfer them to Binance?
Cream or any milk product… will do that, ask me how I know that 😊
YUUUUMMMMM!!!
I’d eat it
Where did u get that grill? ;) thanks
You're doing all these Keto (I know this is Carnivore) recipes... I'm just curious if you've lost weight with it...
No seasoning at all? No thickening agents in sauce? This recipe seems to lack a lot.
Please, please make recipes printable…..
Like I tell my wife, don’t leave the stove when you’re cooking 💪
🙏
Don’t leave the stove please, my wife does it all the time and makes a mess 🙏
Cream doesn't thicken by itself and no salt, pepper, spices? Didn't it taste kind of bland?
Where is the blue?
Can you use breast? I do not like thighs.
You were using tongs (not a spatula). I know it was a simple mistake.
I'm truly not trying to be a jerk here, I swear! But how are these healthy and weight loss friendly? The calories must be insane! You can eat whatever you want as long as you're in a caloric deficit. I'd have to run marathons daily to eat this stuff! Alas, I still love watching your videos. I'll be hard pressed to stop. You crack me up and make me feel like less of a dweeb in my own kitchen. Thank you for always making me smile!
The carnivore diet uses fat to burn to lose weight. No calorie counting. Watch kenBerry MD on his channel
You do not understand how carnivore diet works. Calories don’t matter. Carbs do. Eat meat. No carbs of any kind. The diet works fantastic.
@jjohns288 🤣🤣🤣🤣
"I think it would be much better to let the chicken marinate in the cream overnight. Remove the chicken, then add in some chicken bones and cream cheese to the cream while thickening the sauce. You could also add in some tempered egg yolks to thicken more if needed, then strain out the bones. Also, after the chicken marinades, place it on a rack over a baking sheet, salt them on both sides, and put them into the fridge to dry out before searing them. Sear them one at a time so the pan doesn't get cold, and you end up boiling it. But first, crisp up some bacon in the pan or skillet and use the bacon grease to sear the chicken in. Crumble the bacon and add it to the pork rind topping with some parmesan cheese to help it crisp up. Also, put the cheese in between the chicken thighs and fold them back up."
I can't believe you don't wash your chicken (all meat) before you cooked it. TOTALLY GROSS.
You do not need to wash your chicken. Tons of people don’t wash poultry! It’s not a necessity. You can do it if it makes you feel better.
Thoroughly cooking all meat takes care of germs. I never rinse any of my meats…never, ever have gotten sick because of it. But I don’t care if some do.
They studied washing chicken years ago and found washing it splashes bacteria all over the kitchen and cooking it properly kills the bacteria anyway.
Speaking of washing your food, I saw a video or 2 of chickens & turkeys getting bleach baths in the processing plants.
@ LOL knowing does not make me want to eat that chicken.