Chicken Cordon Bleu
Вставка
- Опубліковано 16 кві 2023
- Ingredients
- 2 chicken breast
- 50g swiss cheese
- 100g ham
- 50g panko bread crumbs
- 40g flour
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 eggs beaten
- Salad to serve
Method
1. Start by butterflying the chicken breasts by carefully running your knife down the side of the breast. Once you're 3/4 of the way through, open up the chicken breasts, it should look like a love heart.
2. Place the chicken breast between two pieces of parchment paper and use a kitchen mallet or small saucepan to pound the chicken so it's nice and flat and even.
3. With the smoothest side of the chicken breasts facing down, lay on your sliced ham and sliced cheese.
4. Then roll the chicken breast up until you create a cylindrical log.
5. Get your breading station ready by placing the eggs in one bowl, the breadcrumbs in another and the flour in the third one. Add the garlic powder, salt and pepper to the flour and mix well.
6. Take your rolled chicken breasts and dust in the flour, followed by a dip in the egg mixture and finally roll in the breadcrumbs.
7. Place the crumb chicken breasts onto a lined baking tray and bake at 180°C for 25-30 minutes, or until golden and cooked through. If using a thermometer, you're looking for an internal temperature of 70°C
8. Served with mash potato and I like mine with a little bit of mustard. - Навчання та стиль
This was the first dish I ever tried to cook that wasn't just canned, bagged or frozen. Except for me I only had cheddar and sliced salami. Even though that's not"traditional" it came out perfect, and the cheddar and salami with chicken was absolutely DELICIOUS. I was 11 years old, and my entire family was AMAZED. It kick started my confidence in cooking. If I didn't love cooking so much, I'd have made it my profession... but fortunately I know better than to become a restaurant chef 😅
@@DBT1007 the first dish I made I am not even sure of I was probably abt 4 and made pasta or something :) I am a professional chef now
You can post yours in social media
What's wrong with being a chef?
@@JoelGnzzgrueling
I had chicken cordon bleu fir the first time at about the same age and I loved it! We'd had it at a dinner party with rich friends. She'd bought it frozen and cooked it in the oven, but we couldn't afford stuff like that - back then frozen food was a luxury, unlike now. I was determined we were going to enjoy it at home and the ingredients weren't expensive. I was already an accomplished baker and cooked simple things, so it was my first dish with any degree of difficulty. It turned out amazing and I'd cook it whenever we had company. Mum. Was a terrible cook, so this was what allowed her to start having dinner parties and my repetoire grew. I still enjoy cooking, but my back doesn't allow me to stand for long periods annd my counter space is limited, so I'm hoping to renovate and be able to sit at the (new) island for prep work.
Cordon Bleu needs to be shallow fried in lots of clarified butter for that golden brown crust
I mean whats the point in going healthy after stuffing the chicken with cheese and ham and coating it in white bread?
It still looks tasty tho
Thank u. At least someone remember
As soon as it went in the oven it was downhill from there. Needs that crispy texture...
Sooo true!
I guess this is the healthiest option!
This thing is no cordon bleu, cordons bleus aren't rolled up like this.
The thousand yard stare when he gets the request cracks me up every time
The enthusiastic "yes, chef!" gets me 😅
Agreed to both of you!!! Love it.
He is addressing his Babe, right?
I‘d love to see some Turkish cuisine aswell. My mother always cooked me Turkish manti in my childhood. Unfortunately, since it’s so time consuming to prep it, she‘s lost the fun in cooking it.
But, without a doubt, it was and still is ,14 years later, my absolute favourite!
Great video by the way! Keep up the good work :)
You can buy it frozen ready made.
Imagine if he created his own Netflix show
Id be so down for that
I love Andy, but his type of content is best suited for UA-cam, not any of the major streaming services. He’s awesome to watch because of his short form clips. Netflix requires a whole production which tends to deviate from the content creator’s voice/style. Take Mark Weins for instance. Amazing on UA-cam but his stuff on HBOMax is trash in comparison. It was over produced. Some people are just better on UA-cam and more importantly the audience they attract are on UA-cam
Why? He has more creative freedom and makes more money on UA-cam.
But he's not black
@@yourdream8 what does that have to do with anything
I absolutely love Andy's blank stare while he's listening to the order
He's got that stoner chef stare on lock
You get that stare working in a kitchen listening to orders being yelled at you making sure you get it right
Chicken and dumplings, my grandma made it all the time when I was younger.
Pupusas revueltas are my favorite!
My Mom used to make this for us when she was alive. RIP Mom.
May she rest in peace 🙏
May she rest in peace.
Polish dish. Bigos?!
I know how you feel man! My mom's passed away and still feels like she's gonna cook my favorite food. Well man just keep the memories! Stay strong! 💪
May she rip always and forever Amen ❤️✝️🙏
My favorite dish is Swedish meatballs over rice. My dad used to make it for me for my birthday every year before he passed away.
I bet it was the best Swedish meatballs. It sounds delicious.
@@BenDover-dk2lf it really was! 😊
Bless his soul
LOVE your videos! Recently I had a medical emergency, and have to change my diet, not too drastically, but some changes. YOUR recipes are easily adaptable to my "NEW" heart healthy lifestyle! It doesn't hurt that I don't like cake, pie or cookies, too. Everyone, have a GREAT week!!
Love to see your take on king ranch chicken
I learned a variation of this recipe when I worked in a Florida restaurant. The cheese and ham slices were stacked. Then the stack was cut into three or four rectangular logs, then wrapped in the chicken. Then baked in miniature aluminum baking pans. The result was the same but the logs were smaller and more manageable. Also, the chef added a type of chicken butter white sauce with chopped celery and pimentos partially over the logs before presentation. NOTE: By stacking (layering) the slices you can control the strength of the cheese vs the ham. So, for example, 2 slices ham for every 1 slice of cheese, or 1 slice of ham for every 2 slices of cheese. Your preference. The tight-fitting aluminum pans prevent the cheese from oozing out of the logs. You can also bake the logs seam side up with a toothpick to keep the chicken wrap closed. The chicken filet will shrink. Panko is optional, but a nice touch.
Served on a bed of lemon rice sprinkled with parsley.
What restaurant in Florida if I might ask?
I want to go to that restaurant, too. I lived in FL.
@@Pit.Badger This was back in 1978. The restaurant was a dinner/theatre featuring moderately priced dinners for families and groups. The name was 'The Showboat Restaurant and Lounge' in Port Orange, just east of Ridgewood Ave and North of Dunlawton Bridge . All personnel wore bow ties and black and white. The house act was 'the Rhodes Brothers'. The kitchen closed around 9:30pm and the show and cocktails ended around 11:30pm. Good tips and a lot of fun. I don't know exactly when it closed, but it looks like 'Beach Safety Ocean Rescue' has taken its place. The town hall probably has historical pictures. ua-cam.com/video/TrNYX60L4Lg/v-deo.html
@@deeclark9880 You might have been born too late for that, Dee. I worked there in 1978 for about a year or two. The Rhodes Brothers' have probably already passed.
Mousaka is one of my favourites
Southern style Chicken and Dumplings with fried cornbread!
I live in Switzerland, we usually only fold the cordon bleu over, then bread it and I'm fairly sure it's fried, not baked. Also, usually cordon bleu here comes with a side of chips instead of a salad. Still, yummy!
It’d probably do well in an air fryer too.
It's fried 😋
Same, I'm German and around here you'd take the pice of meat, cut a pocket into it, then flatten it and fill the pocket.
Then bread and pan fry it in butter like a schnitzel. (And depending on how 'healthy' you want it either fries or fries and salad, certainly not only salad 😂)
@@Trekki200 Exactly! There's a restaurant near me that does a cordon bleu both fries and roast veggies. Wanna hear the sad part? The veggies were much better than the cordon bleu. Thing maybe saw a salt pot at some point while being made, so underseasoned.
In Slovakia we also use mashed potatoes as side
Damn looks good, I wanna do a hybrid of Cordon Blu and Kiev, Ham, cheese, and garlic butter.
Kiev was the first dish I ever made from scratch. Almost set my house on fire 😂
Filipino menudo 😊
Can you please make babotie next??? I love your vids!!! Thx
Wow I make that for dinner.thank you for sharing
That looks so simple & straightforward !
Always thought cordon blu was way more complicated
Andy inspired me to become a chef and I will be a chef no matter what. Keep up the good work man 🤙🤙
You will be working with the most ecliptic bunch of misfits and neurodivergent people around it's a both wildly frustrating but rewarding.
My favorite Mexican dish from my mom is chocolate mole
No need to call Andy a mole mate.
I love cordon bleu❤️I will try your recipe ❤️
True love feeds his wife. He's a keeper ❤
One of my all-time favorites. I've never made it, but I think this video has shown me how easy it is.
This is a very common dish in Austria 🇦🇹 (where I live.
But we normally use pork meat and we always fries it out in oil, like Schnitzel.
But this have less calories 😅
My favorite, horseradish crusted beef tenderloin. Amazing!
My favorite food is chicken and dumplings
That looks amazing!!! Could you please do roast chicken with stuffing and homemade gravy? It's my fave and reminds me of being home with mum
CHICKEN POT PIE
Yum looks delicious
Would love to see you make Cold Beetroot Soup (or Šaltibarščiai). It is one of my favorites to make on a warm day. We typically serve with roast or boiled potatoes on the side and a hard boiled egg inside the soup. Plus the ingredients are easy to find all over the world, as things like Kefir can be substituted for Buttermilk.
I’ve never had a cordon Bleu before probably because I don’t eat that much meat but it looks pretty good not exactly the sort of food I usually eat but maybe one day
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Your username is my second fav food! Mine is my fav hehe mm hargow mm zyuhung yummmm I also would love to see Andy make a Cantonese family dinner!
Randomly discovered this guy and have been obsessed! Id watch a show about this guy
I didn’t realise it was that easy! I can easily make that gluten free, been something I missed since I had to stop eating gluten.
Oh you're living gluten free?
Good to know I’m not the only one re-rigging this recipe. I do like the idea of mustard that Andy mentioned in the description .
I have to, I have celiac disease, gluten attacks my immune system.
My favorite food is chicken rendang, it was like....amazing🎉
Looks great!!
Looks delicious!!!
Day 5 of asking Andy to make Moussaka (for Alex)
I'm a simple man, a good biscuits and gravy is always appreciated! Also, hey there! I'm a new subscriber, just wanted to say that your skills are crazy! I've seen people like Joshua Weissman do incredible things, but you have this certain way about you that just makes it seem like a simple home cook like myself can achieve greatness!
I made this when I was intern at one catering service/culinary school in Austria. Their method is closing it up like a book and secure it with toothpicks, so it's rather flat and not a roll. Fry it in oil after baking to give color and crisp up.
yeah rolled go figure
I would love to see Andy make labskaus.
It's the classic northern German dish hardly known anywhere else.
We have it Norway aswell but we call it lapskaus (almost the same name)
Zu recht😂
PLEASE get your own show...your recipes are amazing and so easy to make❤
Heaven dish ❤
I would love it if you made one of my favorite dishes, Lobster ravioli! 😋
I'm convinced that this guy knows every recipe in the world!
Hey
Don't be a kok
Uncle Andy needs to start a cooking show ❤
Tv is where good internet content goes to die
Would love to see you do Swiss Steak.. one of my favs growing up.
Fabulous shorts! If it hasn't been done to death already, how about a pulled pork sandwich with a carrot and dried cranberry slaw?
Looks absolutely stunning! So simple yet so delicious :) I would love to see you make a potato au gratin someday
Looks delicious Chef!
Would love to see you make a Sri Lankan Pol Sambol.
One of my favorites ❤
Could you try making macaroni pie with Chinese style chicken wings and fried rice please
Would you please make Chicken francess with spaghetti. Thank you 😊
For things like Chicken Kiev and Cordon Bleu, you want to brown the chicken after dredging it before putting it into the oven. Especially for Kiev, as the butter escapes easily otherwise. Browning on a pan with the oil of your choice (I use grapeseed) will help keep everything together, add flavor, and adds beautiful color. Golden brown is what you're looking for.
I was thinking the exact thing! The dish looks too pale for my liking.
Lousiana style Chicken or Seafood gumbo. Or etouffee for that matter. Love your content. Thank you.
One of my favourite dishes is fabada asturiana. It is a bean stew that reminds me a lot of home. My mother used to make a lot of it so she could have enough for several days, which I didn't like, but nowadays I find myself doing the same and there is nothing that comforts me more after working all day than having that in the fridge ready to heat up and eat.
My favourite dish is a traditional Malaysian style Fish Head Curry with rice.
Oh my people 😂
I don’t bake it…I fry it in a pan in oil… but I ll do it Andy’s style from now on 😊
I would not recommend it. Usually i like his Videos, but this is one of his worst and it does not really look delicious
@@Anomaly92 try it first!
Yeah, I too fry it in a pan in oil and I can’t really imagine the breading tastes nice like this. I might try it just to try it though.
Make Gyros! I was just in Greece and need a good home guide!
Florida style inside out. Mitch will love it
Beef Stroganoff is one of my all-time favorite dishes, but it's nearly impossible to find a restaurant that serves it or, if they do, makes it properly.
For me u r the best chef..... Keep cooking🙏👍
This was my childhood favourite. Every time we went to a restaurant I had to order this dish. I haven't eaten it in forever, but just thinking about it makes me go back 15 years in the past
This is absolutely amazing thank you!
Andy you and Babe are awesome cooks keep up the awesome work you both do
My favorite dish is pato no tucupi
Nasi Lemak with Ayam Goreng from Malaysia!
My favorite dish is either a shrimp fettucine or a seafood chowder ❤
Ur a real chef 🎉
The accent was great 👍🏻!! Love it!!
My grandma always makes shepherds pie when I visit her, best thing I've ever tried 👌😋
My favorite of any chicken dish. Thanks Chef.
Lol I haven’t heard that phrase since I left the restaurant business in 1982. Music to my ears and the food a lovely sight for a hungry tummy.
Andy, could you please make sure stuffed pork chops stuffed with bread stuffing? It's my favorite dish ever. Thank you so much 😊
My favourite mutton biryani
Dal Rice With Simple Masalas
Yum
Cordon bleu with prosciutto is so good also
Looks so easy and awesome 👏. Thanks chef!
Orders up chef! Coffee and walnut cake for jason :)
Job well done
Amazing as always!!! Please can you do meatballs and spaghetti?
Pls do "lompat tikam" next!!
Pinapaitan Dish would be great ❤ I'm sure you'll enjoy your research ❤
I would love to see a “Chile Relleno” stuffed pepper! :)
My favourite is muthokoi. Let's go.
Truly amazing and fun couple. I would like a good Shepherd’s Pie.
My favourite dish is chicken chatinad
This long over due. Love your posts. Plan to buy your book. Please keep up the excellent work... and extend my regards to basic Mitch.
Andy, I'm Dutch/Australian, my Oma used to make
Draadjesvlees, it is a delicious winter meal. She used to serve it with just plain boiled potatoes and green beans. If you made this it would Do her proud, RIP Oma Efeke Penning. ❤
Funny how instantly you hit like just when the video starts because you know Andy will make the most best, mouth watering dish ever!
I love your videos and would absolutly love if you could Cook a danish classic. Crispy pork belly with summer-potatoes and parslysauce
Keep up the good work .
Three bean chili con carne!
Never gets old
with rice.
Perfect cordon Bleu❤
Brilliant, I've followed you guys for a while 😊
Yes!!!!! I’ve been asking for this for a year consistently 😂😂 thank you Andy you’re the man!
Hi Chef,, how about some Shrimp Scampi for Carlito!
My favourite dish would be the Shepherd's Pie. Can never go wrong with that!
Mmm... lamb
My favorite is Steak tartaar 🤤🤤🤤
That's about the easiest to make looking dish, with the least ingredients (that i might even have on hand !!) That I've ever seen Chef Andy make! Thank you!! Yum!👍😘🥰😋🫥