Made this recipe for my wife and kids on Mother’s Day. Special thanks for posting this recipe. It was crazy good! The jalapeño addition sent this recipe through the roof.
OMG, we just tried this and you knocked it out of the park!! We had it with noodles and we’ve come up with a new dish by adding the jalapeños to the sauce, it’s now Southwest Alfredo when you put the sauce over the noodles as well. We will definitely be making this again. Thank you for all your dishes you share.
Just wanted to say my wife got me the STCG 7" Nakiri knife as a Christmas gift. Last night was my first time using it and let me tell you, it is razor sharp! My dumb ass cut the tip of my thumb off cutting tomatoes. Excellent knife! 1 and 7/8 thumbs up! Would recommend.
Je comprends pas comment ils font… Ils veulent vraiment pas faire juste une cuisson à la poêle avec un fond d’huile, il faut le litre d’huile tout le temps 😂
Totally agree! I love CCB, but always thought it needed some heat. I had tried various hot sauces and Sriracha but it always changed the flavor. But, that jalapeno cream sauce might be just the thing!
Been watching from West Virginia for a few years, and because of you I love cooking. Two weeks ago I visited some friends in California and we went to San Diego, I went to Not Not Tacos and it was amazing!
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
My hubby did this recipe and it turned out wonderful. We got 2 meals out of this. It was made out of 11 oz breast. And baked in the oven for about 50 minutes. I have pictures if you want
Yum, going to try the cheese spread and the gravy! Request: QUEENSLAND CHICKEN & SHRIMP PASTA Grilled chicken and shrimp and fettuccine tossed in a bold Alfredo sauce, from the Outback. Mostly interested in the exact copy of the Alfredo sauce! Thank you.
I made it and it was delicious. You didn't say how long to put in the oven after deep frying, but I did about 30 minutes at 400 degrees and used a thermometer to check when the inside was 165.
Happy New Year! 🎉 As we usher in a fresh chapter, may the coming year be filled with joy, success, good health, and countless memorable moments for you and your loved ones. May it bring new opportunities, growth, and positive experiences. Here's to new beginnings, exciting adventures, and the fulfillment of your dreams. Cheers to a wonderful journey ahead in the year 2024! 🌟🥂
Ok if you’re talking requests I have one for you. Chicken Divan. A local restaurant near me used to make this dish snd it was incredible. I’ve tried to replicate it but haven’t gotten it quite right. The boneless chicken breast was fried in a tempura batter. The sauce had a mild lemon taste, creamy and delicious. I would live for you to give it a whirl. Thanks in advance!
As always a great video sir. If you ever make this for a dinner rather than the addition of jalapeño juice in your sauce try Prosecco white wine vinegar. It’s incredible. I can’t wait to try it your way. We love jalapeños HAPPY NEW YEAR
like how your videos always have your humor and personality in it, just feels so natural and real! plus the food you make just always come out so well and very precise it😮💨🫰
When I make this my secret ingredient for the sauce is lots of white pepper and a big tablespoon (probably two) of spicy European mustard. Gives it such a nice depth of flavour and heat just like the jalapenos would.
SAM!! Long time viewer; first time commenting. Thank you & the family for sharing your work!! I mimic your work to the best of my abilities & everyone always seems to enjoy my food. Happy New Year to you from Maryland!! The comedy ALSO is WILD! 😂 🤟🏿🤟🏿
I'm not a big fan of ham and swiss but this video got me thinking. I bought some prosciutto and sharp provolone and I plan to Italianize this recipe! Might add some spinach as well. Thanks again, Sam for another useful video!
Pro-tip. If you have storage room (freezer, refrigerator) always save the juices from pickles/jalapenós/banana peppers/olives...you can enhance the flavor of so many foods. Makes for an awesome addition to a Bloody Mary mix as well 😉
I would have put bacon AND ham. Nice touch with the jalapeno vinegar juice, but make sure it's from the brand called "La Morena". Nice heat and flavor profile.
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
@@kyanothesacredfoo222 Did you ever have the "MAGIC PAN" crepes called Chicken Mornay, with chicken and broccoli, in a Creamy Bechamel Sauce ? Great flavors. (same era).
My favorite way to do Cordon Bleu is to not bread it or deep fry it but instead wrap it in bacon and bake it. Much healthier when it's all said and done without all the oil and bread. I've never rolled it up like that before though so I am going to try that out. I would love to have less cheese "leakage".
I wanna see your most creative concoction using a minimum ingredients list, but no limited to… 1)Pappardelle 2)Grill Smoked Garlic 🧄 Butter 🧈Oil 🫒 3) Smoked Gouda 🤞🏻
Believe it or not, when I was in the Navy, my first ship used to serve Cordon Bleu occasionally when we were underway. Those were ALWAYS banner days for the crew. 😁
@@adamyoung480 One sea story about the HTs on my first ship: The ship's macerators (the grinders/pumps that processed out the waste from the heads) were always clogging up, so it fell to the HTs to 'blow the sh*tters', as it were. They'd do this by reverse pressurizing the 150 psi sea water used for the heads. Of course, when they did this, everything in the pipes and the toilets came back up. WITH AUTHORITY. So immediately after blowing the sh*tters, they'd have to don white paper 'bunny' suits to begin decontamination of the space. One day, the HTs blew the sh*tters and discovered a special surprise: It was a t*rd, 15" long, and about 3 inches in diameter. That was the biggest anyone had ever seen, and my buddy Johnny (an HT who had serious mental deficiencies 🤣) decided they needed to memorialize the occasion, so he laid the trophy across his forearm and had one of his shipmates take a photo. It's like he was holding a prize bass, but browner. Like I said, mentally deficient, that one (actually we all were). Johnny was also a biker who died a few years ago, rest his soul, but he always had the best outlook on everything, as in 'when life hands you t*rds, you make 'em FIRST PRIZE...'
A block of Velveeta cubed, a cup of milk, melted together then add a jar of pimentos and a blended can of jalapenos and you have the best cheese dip ever
Sam and Max. It's Esther here.. When you sprinkled the salt and pepper on chicken, I added some Slap Yo Mama on there to give it some taste. Then, I added my cheese and ham. Also, in my flour to coat the chicken, I added some ChikaChika Boom Spice ( from Albertsons). I have one question my Bashemal sauce,my family said, made their mouth taste like a rubbery dry taste. They liked the concept. Did I do something wrong? Or is that the flour taste?
My wife makes an awesome chicken cordon Bleu. So, are you saying I have to ask over a thousand times to see you make a Full English Breakfast Burrito?? I will, Sam. I will. Love ya! ❤️
I would love to see a good espinaca cheese dip/sauce. The best dip I ever had was from a non-chain mexican restaurant serving this. It was great as a dip, even better as a topping for potato skins, and an excellent pasta sauce too on a linguini and chicken dish.
Yes!!!!!! Finally!!!!!!!!! Thank you Sam!!!!
Took him long enough… Huh?! 😂
Thank YOU Dank!!!
@@amtscat05 🤣 better late then never!
I searched for this comment. Thanks Dank!
What day is it now?
Made this recipe for my wife and kids on Mother’s Day. Special thanks for posting this recipe. It was crazy good! The jalapeño addition sent this recipe through the roof.
Thank you, Mr. Dank Ounce. You had Sam and Family bring back a favorite childhood favorite of mine.
I believe it's pronounced dankoz
The way he pronounces bleu as blue....Muricans just don't understand cultures
OMG, we just tried this and you knocked it out of the park!! We had it with noodles and we’ve come up with a new dish by adding the jalapeños to the sauce, it’s now Southwest Alfredo when you put the sauce over the noodles as well. We will definitely be making this again. Thank you for all your dishes you share.
Just wanted to say my wife got me the STCG 7" Nakiri knife as a Christmas gift. Last night was my first time using it and let me tell you, it is razor sharp! My dumb ass cut the tip of my thumb off cutting tomatoes. Excellent knife! 1 and 7/8 thumbs up! Would recommend.
Kudos to Dankoz332 and Sam for the episode.
Most underrated 🇫🇷 recipe but the fact that you literally fried it makes the dish completely different ! Bon travail !
oh really i thought this was a swiss dish? still amazing regardless though!
Je comprends pas comment ils font… Ils veulent vraiment pas faire juste une cuisson à la poêle avec un fond d’huile, il faut le litre d’huile tout le temps 😂
Do a video of how you make them would be interesting to see your spin on it
its swiss not frensh
@@superfantasticclub "President's Choice" brand (frozen entree) refers to this as: "Chicken Swisse"
Totally agree! I love CCB, but always thought it needed some heat. I had tried various hot sauces and Sriracha but it always changed the flavor. But, that jalapeno cream sauce might be just the thing!
This is the kind of cooking I love to see. I loved the addition of the spreadable cheese, the lovely sauce, it was inspired.
Been watching from West Virginia for a few years, and because of you I love cooking. Two weeks ago I visited some friends in California and we went to San Diego, I went to Not Not Tacos and it was amazing!
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
As soon as my dad comes back with the milk, I just know he's going to whip me up something this good as well!
My hubby did this recipe and it turned out wonderful. We got 2 meals out of this. It was made out of 11 oz breast. And baked in the oven for about 50 minutes. I have pictures if you want
There's a reason Sam has over 3.5 million subscribers.
He's a natural no gimmick and not fake. ❤
I love your cooking and I would love to see your take on a beef rouladen or even sauerbraten with Kartoffelklöße (potato dumplings in English).
That looks awesome and delicious!! I look forward to trying this at some point. I'm glad he didn't give up asking because I love chicken cordon bleu
This requestor has one of the best names ever. And this dish was iconic growing up in my house.
How about a stromboli video? It's one of my favorite things to make, and I don't think you've done one yet
Thanks DankOZ, appreciate the perseverance
I think this guy derseves an autographed t shirt from Sam too for being so persistent with his request!
He gets so high all the time and just forgot that he posted it the day before.
....day after day for 706 days.
Oh man!!! I followed this to the T, and it came out amazing! My wife’s favorite meal so far!!!
The way he veered off the path on the bechamel is the exact way someone who smoked a dank oz would so it worked out perfectly looks delicious
Thanks for this one. I did a Siracha sauce on the fly and it turned out great!
Love so many of the recipes! Your chicken enchiladas are a go-to recipe for me! Request: Tacos Alambre!
Yes this please!!!!!
That’s some serious dedication my friend.
Persistence pays off...a great lesson for everyone. Oh, and that chicken cordon bleu looks amazing!!
That looks amazing. The jalapeno bechamel is where it's at. That would be bomb on anything.
Childhood memories of special occasions right there. The kitchen would smell great all afternoon. Prepared in the oven with a white wine sauce.
Yum, going to try the cheese spread and the gravy! Request: QUEENSLAND CHICKEN & SHRIMP PASTA Grilled chicken and shrimp and fettuccine tossed in a bold Alfredo sauce, from the Outback. Mostly interested in the exact copy of the Alfredo sauce! Thank you.
*God Bless you Sam and Crew - Happy Holidays!!!*
I love how this whole video is basically dedicated to dankoz.
I like mine with a lemony hollandaise sauce. The sauce is everything..
I made it and it was delicious. You didn't say how long to put in the oven after deep frying, but I did about 30 minutes at 400 degrees and used a thermometer to check when the inside was 165.
Happy New Year! 🎉 As we usher in a fresh chapter, may the coming year be filled with joy, success, good health, and countless memorable moments for you and your loved ones. May it bring new opportunities, growth, and positive experiences. Here's to new beginnings, exciting adventures, and the fulfillment of your dreams. Cheers to a wonderful journey ahead in the year 2024! 🌟🥂
I order this everytime i go to a restaurant with nothing in mind. It has never let me regret my decision ❤
That roasted garlic can go in anything but omg I love Sam's ideas lol. I want this soo much!
Ok if you’re talking requests I have one for you. Chicken Divan. A local restaurant near me used to make this dish snd it was incredible. I’ve tried to replicate it but haven’t gotten it quite right. The boneless chicken breast was fried in a tempura batter. The sauce had a mild lemon taste, creamy and delicious. I would live for you to give it a whirl. Thanks in advance!
I would like to see your take on how to make beef jerky and see what different flavors Sam comes up with.
As always a great video sir. If you ever make this for a dinner rather than the addition of jalapeño juice in your sauce try Prosecco white wine vinegar. It’s incredible. I can’t wait to try it your way. We love jalapeños
HAPPY NEW YEAR
Loving the addition of jalapenos. I might actually try to make this. Not a huge fan of Swiss suggestion for a good substitute?
like how your videos always have your humor and personality in it, just feels so natural and real! plus the food you make just always come out so well and very precise it😮💨🫰
I vacuum seal after the freezer and sous vide. Then I only have to deep fry for color
When I make this my secret ingredient for the sauce is lots of white pepper and a big tablespoon (probably two) of spicy European mustard. Gives it such a nice depth of flavour and heat just like the jalapenos would.
One of my absolute favorite dishes . The recipe looks 🔥
Besides putting the chicken roll in the freezer; would you consider cooking it sous vide before breading?
Hahaha alright dankoz332 hahaha. Man went 2 years commenting everyday. Not just every video, but everyday. I love cord on Bleu
What a coincidence, I got a dank ounce for Christmas too! 🤙
my family makes this every once in a while and im surprsied i've never considered deep frying them.
Looks good though!
@3:08 I recognize that move of simplicity.....and not a DAMN thing wrong with research!!....nicely incorporated!!
How long does this go in the oven? Everything else is outlined except that fairly crucial part.
SAM!! Long time viewer; first time commenting. Thank you & the family for sharing your work!! I mimic your work to the best of my abilities & everyone always seems to enjoy my food. Happy New Year to you from Maryland!! The comedy ALSO is WILD! 😂 🤟🏿🤟🏿
A man of the people, for the people. Thank you!
I'm not a big fan of ham and swiss but this video got me thinking. I bought some prosciutto and sharp provolone and I plan to Italianize this recipe! Might add some spinach as well. Thanks again, Sam for another useful video!
I use crushed up Kettle Jalapeno chips for the breading
I wonder how this dish would be air fried, awesome video guys!
If you dunk it in oil, pretty good, if not bad.
less toxic
Looks like a good candidate for the air fryer
Pro-tip. If you have storage room (freezer, refrigerator) always save the juices from pickles/jalapenós/banana peppers/olives...you can enhance the flavor of so many foods. Makes for an awesome addition to a Bloody Mary mix as well 😉
One of my Dad's favorites. I can't wait to give this version a try!
I would have put bacon AND ham. Nice touch with the jalapeno vinegar juice, but make sure it's from the brand called "La Morena". Nice heat and flavor profile.
Love it, good food. Good vibes nothing but love for the channel
Can't wait to visit one your restaurants, or all of them quite frankly" when I visit all the way from NY in April!!!
As soon as I seen the thumbnail I was like what he finally did it
Everyones n da comments looking for good old Dank oz😂😂😂 Dank has left the building he gave up hope after over 700 request!
Love y'alls videos. Can we get a link to that shirt PLEASE MAX?
An old favorite I'll have to try this month, haven't worked a place that made cordon bleu in years
I'll have to try the jalapeños cream sauce, I usually do a Lemon Tarragon cream sauce
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
Like "can you burrito it?" only "can you stuff it in chicken"!
I first had broccoli stuffed chicken cordon blues and they were my favorite
@@kyanothesacredfoo222 Did you ever have the "MAGIC PAN" crepes called Chicken Mornay, with chicken and broccoli, in a Creamy Bechamel Sauce ? Great flavors. (same era).
@@lorrainegunn4111 no but that sounds delicious
Sam, you know what I would love? Take your fave deep fryer recipes and sub crushed Cheez-Its for the panko! Maybe do a side-by-side...
My favorite way to do Cordon Bleu is to not bread it or deep fry it but instead wrap it in bacon and bake it. Much healthier when it's all said and done without all the oil and bread. I've never rolled it up like that before though so I am going to try that out. I would love to have less cheese "leakage".
I came here to say Ik your jalapeno works cause I have made a Turkey Cordon Blue s/o Tyler Florence. It was laced wit Poblano
That looks delicious... especially with the jalapenos in the sauce!
smoky gouda , capocollo , olive tapenade would be an interesting mix.
I hope my culinary teacher in my culinary class teaches us this since im in an class where it’s made to teach how to cook like a professional chef
I wanna see your most creative concoction using a minimum ingredients list, but no limited to…
1)Pappardelle
2)Grill Smoked Garlic 🧄 Butter 🧈Oil 🫒
3) Smoked Gouda
🤞🏻
Believe it or not, when I was in the Navy, my first ship used to serve Cordon Bleu occasionally when we were underway. Those were ALWAYS banner days for the crew. 😁
Aloha. We never had cordon bleu on either of my ships, but I’ll never bitch about the food we did have. Gotta love those MS!
@@adamyoung480 Absolutely. The first three groups I always got to know on my ships were the MSs, the HTs, and the PNs. 😅
@@Wichitan Aloha. I avoided the ht’s, but I see where you’re coming from.
@@adamyoung480 One sea story about the HTs on my first ship: The ship's macerators (the grinders/pumps that processed out the waste from the heads) were always clogging up, so it fell to the HTs to 'blow the sh*tters', as it were. They'd do this by reverse pressurizing the 150 psi sea water used for the heads. Of course, when they did this, everything in the pipes and the toilets came back up. WITH AUTHORITY.
So immediately after blowing the sh*tters, they'd have to don white paper 'bunny' suits to begin decontamination of the space.
One day, the HTs blew the sh*tters and discovered a special surprise: It was a t*rd, 15" long, and about 3 inches in diameter. That was the biggest anyone had ever seen, and my buddy Johnny (an HT who had serious mental deficiencies 🤣) decided they needed to memorialize the occasion, so he laid the trophy across his forearm and had one of his shipmates take a photo. It's like he was holding a prize bass, but browner.
Like I said, mentally deficient, that one (actually we all were). Johnny was also a biker who died a few years ago, rest his soul, but he always had the best outlook on everything, as in 'when life hands you t*rds, you make 'em FIRST PRIZE...'
Can you use an air fryer? Is so how long and what temp...?
Thank you Sam & Sons for the Cordon Bleu I will now do this every time.
A block of Velveeta cubed, a cup of milk, melted together then add a jar of pimentos and a blended can of jalapenos and you have the best cheese dip ever
I’ve made an Italian version before with capicola and provolone that was delicious
Sam and Max. It's Esther here.. When you sprinkled the salt and pepper on chicken, I added some Slap Yo Mama on there to give it some taste. Then, I added my cheese and ham. Also, in my flour to coat the chicken, I added some ChikaChika Boom Spice ( from Albertsons). I have one question my Bashemal sauce,my family said, made their mouth taste like a rubbery dry taste. They liked the concept. Did I do something wrong? Or is that the flour taste?
U have got to try 2/3 crushed cheeze its and 1/3 italian bread crumbs. Yummy breading
You should try sati babis. They are a Filipino meat skewer. The marinade is delicious!
Chicken Cordon Bleu is one of my personal favs. Thanks Sam.
Well, now Dankoz has to keep it going. Lol.
That looks absolutely delectable! Great video!
Pea and ham soup poured over meat and potato pie Plenty of Black pepper.❤
Sam you need to make a Spanish Tortilla. I’m sure you will love it.
Yes! One of my top 10
How about a Tourtiére?
Good Canadian food!!
Looks awesome! Can’t wait to make this. Is the written recipe available anywhere?
Sorry, found it on the website. My bad!
Looks amazing!!!
Now for my request….. pineapple fried rice!!!
Looks amazing. Could you do this in air fryer?
Sam little tip , if you salt and pepper before you tenderize the meat you will actually pound the seasoning into the meat .
This was worth the wait. I'm going to make this after i unbloat from the holidays. ❤❤❤❤
It's hard to watch anything else after you just showed me one of my most favorite things to eat
What Kind of cutting board is this? Also from evo?
My wife makes an awesome chicken cordon Bleu. So, are you saying I have to ask over a thousand times to see you make a Full English Breakfast Burrito?? I will, Sam. I will. Love ya! ❤️
I still say you guys need to do shit on a shingle! Quick, easy, comfort winter food lol
I was wondering if the air fryer would be a good choice for this?
Looks great, I've only ever made Chicken Cordon Gold.
I would love to see a good espinaca cheese dip/sauce. The best dip I ever had was from a non-chain mexican restaurant serving this. It was great as a dip, even better as a topping for potato skins, and an excellent pasta sauce too on a linguini and chicken dish.
what brand of pots do you use?