Step by Step Guide to a Perfect Chicken Cordon Bleu | Chef Jean-Pierre
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- Опубліковано 20 кві 2022
- Hello There Friends, Today I have an exciting video for you! A Step by Step Guide on how to make the perfect Chicken Cordon Bleu. Come and learn how easy yet time consuming this process can be. This recipe is sure to amaze your friends and family at a dinner party! Let me know what you think in the comments below.
RECIPE LINK:
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❤️ Woll Non-Stick Fry Pan:
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Tried this and YUP.. Chef is always right.. my first one was great... (After I went onto my second of three breasts 🤣Bashed the bejesus out of the first poor bugger) be patient and go slow. Anyway, the one that got served to significant other was service quality.. Thanks so much Chef JP
P.S. I used Chefs Mushroom sauce (strained) rather than the Green Peppercorn Sauce.... as I couldn't find brined peppercorns anywhere.
So happy it was a success for you 🙏😊
You can buy raw green peppercorns and brine them
😊😊😊😊
lpĺ
I got brined green peppercorn from Amazon!
@@ThomasR119 yummy.....
Lol “I lost my wooden spoon. Lock the door.” 😂
This guy is amazing! He makes mistakes we all do but he doesn’t hide them. He shows us how to handle them.
A true passion for cooking and, above all, a passion for teaching ❤️❤️❤️
He's not copying, but he is genuinely like Julia Child was. She would make mistakes, and those were so entertaining actually, how she would finesse her way through them, just like Chef JP. I think it's called confidence.
I loved that too! XD
And he is not trying to be something he isn't. Too many of these shows is a woman all dolled up like she is a magazine cover model instead of a chef or cook. I'm so glad Jean-Pierre does not put on the make-up and lipstick ;)
He is natural, honest charming peson with good heart and he does not pretend Master because he is real Master
.
His main mistake seems to be handling raw poultry with both hands, then take a load of knives out of a drawer and then put them straight back in again.
I remembered when my son apply for a job training in the hotel, he was interviewed with question " What delicious meal can you cook ? " He answered " Chicken Cordon Bleu " and then finally My son can go to Aspen Snowmass Resort ,Colorado to learn there for 1 year. Thank you Chef you are his favorite. He is always watching your you tube. 🙏
I loved that sneaky little ‘innovation’ trick with both tongs! Great way to keep one hand free while not dirtying a countertop!
a humble chef; cooking at the highest level yet he says:
"we just cook, we're not rocket scientist"
Sir, you inspire
I told my child they can do this. Waiting for the results 🙂👍
🫣
I love when chef says "tic-tack-tock". cracks me up every time
Never knew this was so easy to do, and it was only the patience that was needed, and I just love the way he doesn't cover up his mistakes but tells us how to remedy them.
He’s been around so long, he doesn’t sweat mistakes, which is why I love his videos so darn much. You can see the joy in his face and hear it in his voice. The man oozes pure passion and he makes even the most difficult recipes unintimidating. I had no intention to ever cook chicken cordon bleu, but after watching the video, I’m actually contemplating trying it.
I Really Love this about Chef JP. Everybody makes mistakes , so it is good to see a Chef, of Chef JP caliber make a mistake & then show us how to fix it. He is Wonderful . I Love. His Recipes , His sense of Humour , His Very High Standard of Hygiene & how to maintain these standards so easily by having his Sanitising cloths on hand when he needs them. i Love his Human way m, he could be just any body in the Kitchen. He never makes little of even the most inexperienced of us. He is Teaching the people that do not know much & also showing the most experienced new Recipes . He is The Best. 🥰.
The patience and care in which this man teaches is incredible. Imagine being his child and learning g all of your life lessons like this.
Boomer here, me and my loved Wife cooked a lot when we were just 2 of us. But in the last 15 Years with 2 wonderful Chlidren and her Job and my Company, the cooking got wayyy too short. And Jean Pierres Videos enlightend our Spirit again, we watch them together, and we love them. And our Spirit came back. At the moment, where making a Buying List for all the Stuff we need, to cook with the Chef.Put your Tablet in the Kitchen, a nice Glass of Whine or Beer, and make yourself a nice Afternoon or Evening, and let the Chef do his Magic, just follow his Steps and Tricks, and it will be Good. Were not completly new to cooking, but Jean Pierre got so many good and VERY USEFUL Aces up his Sleeves, its amazing. Awesome, that he shares his Skills and Tricks, thank you a LOT.
OK, Chef, I make almost every dish that you post, and all of them have been successful, but this Cordon Bleu was not only fun to prepare, it was possibly the tastiest dish I’ve ever done for company. I used multiple layers of thin sliced Parma ham and the Brie and was careful not to over cook it and the chicken was so moist! The guest of honor made one of those ecstatic faces you’re famous for when he took his first bite. It was easy to prepare several breasts ahead, sear and bake off just before dinner so I was able to spend time with our everybody. That sauce! I was doubtful about the combination of beef stock, Madeira, green peppercorn, cream and tarragon, but as you say: holy macaroni! My guests poured it over their Jasmin rice, the chicken and dipped their baguettes in it. Wow. I can’t thank you enough.
Cextina
Did you freeze them or just refrigerate?
Chicken Cordon Bleu was a childhood favourite, but we used to buy it ready made.
My son is nine and has watched this video twice. He really loves these videos and now loves the idea of cooking. He used to be very fussy and hated trying new food. Now he “supervising” us making these videos and will try everything! Thank you so much for giving him the confidence.
Chef Jean-Pierre I used to watch you on television at my Mother-in-Laws house before she passed. We watched and laughed the time you was cooking. She loved to cook your recipes and we would have as much fun eating. Thank you for all the great memories.
I love the childlike joy whenever he cuts into the finished product.
It's pretty Obvious to me that you have a Healthy Obsession with Food. That just makes you a Better Chef. Well done, Sir.
Finally a chef that cooks the process not rush the process. Sometimes its about the steps. Thanks for instructing.
When I made stuffed chicken before I made it with pepperoni inside and fresh motz. Made a pasta sauce. Same parts just different name. Really a universal foundational dish to learn for sure. My kiddoes loved it. Been trying to make one with veg inside but never seems to hold the crisp veg I was going for inside. Have to figure that part out. Cheesy ham and broccoli or something would be really delicious. I love all the steps chef went over. That will really help add those extra bits of goodness. Pan fry then oven (check), rest in fridge before oven (check), wet cutting board for saran (check).
Thanks for bringing back foods from a different era. Welington, Cardon Bleu, Crepes and Banana Foster were amazing dishes we ate in fancy restaurants a long time ago. They all deserve another day at the table. Moms used to impress guests and friends with these meals. If dad got "the Promotion" his boss might be invited over for dinner (supper) and mom could say thank you from our family in the way only a special meal could say it. Words like Chateaubriand, Filet Mignon, Potato Pommes and Haricot Verts all promise us that something special is happening. Food is family together time, it is planned, budgeted, and made well. It was also made fresh, starting with the milk and dairy in the box at the front door. I don't remember many "boxes" of Hamburger Helper, mac n cheese or Rice a Roni in the cabinets, certainly no Chicken nuggets or Pizza Pillows that kids eat for dinner everyday. Here is a thought.... one day a week, watch a Jean Pierre on TV. Pick a dinner, execute it. Do it again. Everyone in the household eats together and everyone helps clean up. If you do this once a week for a few months you will get very good at cooking. Your kids might bring their friends around (that's how you know you're doing it right) and you might meet their parents and make a few friends. Food is shared, it is cheaper in bulk, saves time and saves families. No phones or TV at the dinner table, it's awkward at first, push through!
Take turns with your new friends, get some wine, get inspired. Go visit Gramma, make her dinner, she will love you even more if you try to make her favorite dinner. If you don't like left overs, put them in small microwave plastic containers, stock her freezer. Grandpa might come over and fix that annoying thing that keeps bothering you. Grandpas love food and things to do.
Fun memories! Thank you for sharing 🙏😊
@@ChefJeanPierre hello chef i have a quetion? what kind of flour did you use? all purpose flour ?
When coming home after a busy and stressful workday, it is is always a pleasure to find a new Chef Jean-Pierre video waiting. Not only do you educate me in one of my favorite activities, you also calm me right down, to the point of zen. For me, the videos can't be too long, I enjoy every second.
This man is a national treasure.
HYSTERICAL!!! Love that you just roll with the punches when you forget something, spill something, splatter anything, burn your mouth or try to pick up a really hot pot. The videos are a joy to watch but what makes them extra special is that taste-wise you knock everything out of the park!!! I just cooked this last night (switched the Brie for Gruyere), BLOODY BRILLIANT!!!!
"It's the little things that make the difference."
"...unless you are cooking a raccoon."
My favorite Chef/Philosopher/Comedian Jean Pierre this is another gem of an episode and recipe. I have never had a Cordon Bleu, now I will have to try it.
I'm not ready 4 coon yet.
"I never did mind about the little things," recited Bridget Fonda in *Point of No Return* (1993).
Chef would make Raccoon delicious! Can't wait. 😄
There is an abundance of racoons since their fur isn't used they are not hunted. They are smart and fun to watch. Possum on the other hand......... well granny from the Beverly Hillbillies cooked them!
@@RIDERSONLINEORG Pass.
Watched a lot of Gordon Ramsey and Marco White, but this guy is definitely my favourite Chef. I have learnt so much from him. Thankyou ....
Gordon ramsay just yelss and grunts. I can't watch him. Went to his fish and chips while on vacation a couple years ago... gross. It tasted like grease but the employees were nice.
Don't you mean Marco Pierre White here
By far, Chef Jean-Pierre is the best teacher. Who needs cooking classes when you’ve got Jean-Pierre. He gives us all the cooking tips and his patience helps us to understand exactly how to do it. Thank you Chef for sharing all your cooking knowledge with us.😉
I just use my filet knife!!!!!! Iam in Florida learned to filet fish even maui maui but large dolphin. My dad was amazed.
My mom didn't roll the chicken when she made her version of cordon bleu. My sister and I used to 'fight' over the cheese that oozed out onto the pan. It was so delicious.😋
I found a great way to pound my chicken... I get a small freezer baggy then put the head of my mallet in it. .I don't need to cover the chicken with layers of clingwrap .. saves a lot of time as well.. I only use one layer of wrap to roll it up... very cool , thanks again Chef for this amazing recipe...
How lucky are we to have this amazing funny engaging kind professional chef to learn from.
What a gem you are sir.
Hi from 🇨🇦 🍁
grinding up the bread crumbs a bit is a pro-tip, I love it.
Adding Parmeggiano, salt and pepper is the real take away to me.
My favorite channel on UA-cam. While teaching at the highest level, Chef's personality still shines through, making his videos both educational and entertaining. Absolutely love these videos!
Thank you 🙏
Chef. I made this recipe. It came out incredible. I made it for an 8 person dinner
And more than one guest said it was the best cordin blue they ever tasted and Even though I cooked I might have to agree. P it was excellent thank you again for teaching us how to cook
I've been watching you for ever
And still can't get enough
Please never stop. 🙂
I love how you show that cooking isn’t perfect, you’re not perfect and it doesn’t have to be. Thank you for being a real person and not editing out the flaws. You give permission to go outside the lines. Love your show here in Texas. ❤
It's 2 am and I am so hungry watching you cook!!!!!!!!!!
The way Pierre changed the arrangement or the design without missing a beat was amazing, wallah, wallah, wallah. Now my mouth is watering....Wallah!
"voila" Is French. You can even hear the V if you listen closely enough.
Marry me! I just found your channel, and have been binge watching. I ❤ the detail you add to instructions, and the beautiful presentation of dishes. “The eyes feast first” Thank you!
I like listening to this guy. And he totally nailed the procedure. I didn't remember how to make this dude, and five minutes in I remembered!
This is my all-time favourite dish!!! Thank you so much, Monsieur Jean-Pierre for sharing your recipe! Good health to you and your family!
This is my favorite chef for everything I make from scratch! I can say I have made many of your recipes and they always come out great. Also I never cook any processed food. I make my bread, bread crumbs and my flour!!!!!! When people say they don't have the time I say make the time. It really doesn't take that much effort for good food.
I'm especially enjoying the comments from Post. Dry and a bit sarcastic, Is my style. Thanks for the enjoyable video.
Oh my gosh, this recipe was absolutely perfect! I made this dish last night for 3 and we all loved it so much. Thank you Chef Jean-Pierre for your humor and reminding me that cooking can be fun. I love watching you in the kitchen, I am learning a lot of techniques. I made this dish once before and I had few mishaps rolling up the breasts, so I wrapped them in bacon to keep the goodies inside lol. This time watching you, I had a few haha moments! Thank you again Chef, you are appreciated and loved, you are welcome in my home anytime! Keep up the great work. Oh, my son has started watching your videos and we had nice chats about your recipes. Nothing better bonding with family about foods. P.S. I am French too. Merci beaucoup Chef
As I’ve said before,” you take me back to real old school Chef technique. I actually put this on my menu. Served table side for 2. And even though some people think it’s an old entree, it’s selling like crazy! Thank you
Awesome 😊👏
Hey the classic 1950's menu entrees are SUPERB and BEST!
I never heard of using Brie in a cordon bleu, I've always used Swiss. Is Brie a better choice?
That’s funny you say that. I’ve been us Fontina Cheese in my Restaurant. It’s just a personal choice, plus I know my customers and what they prefer. I would eat it with Brie, I just prefer Fontina or Swiss🤷🏼♂️
@@josephmonte8423 Yeah, I prefer Swiss also
You make me feel better when I'm down.. you're always so giddy. I love your recipes.
God is good to give us wonderful foods and delightful chefs to show us how to enjoy cooking.
"green pepper coooorn" lol best chef!
Everytime I think I don't know what to cook I watch one of your videos and of course there's something new and appetizing. Never realized how much fun cooking could be. Thank you you're the best!😄
"this, we eat later"
the sign of a true chef!
Chef is a masterful teacher who makes us laugh while we learn 😁
Another first class recipe, I gotta say I’d order the sauce, with a side of chicken cordon bleu!
i really want to see that other mallet side used. When are we cooking the raccoon?
No you don't. It would be a pile of mush. Chicken is fragile.
Groundhog. You want groundhog, not raccoon.
😂😂😂😂😮😂😂😂
Thank you so much for the excellent instruction. You are a wonderful teacher. I made the chicken cordon bleu tonight and it turned out perfect.
Oh boy 😍 !!!!! That's last time I watched your video evening in the bed 🤣🤣🤣
Chef Jean-Pierre- thank you sooo much for this recipe!!! When I was younger, I made chicken cordon bleu to impress my then-girlfriend (now wife of over ten years!) on a date night. We were having friends over, and I found your recipe. It was so easy to follow and love how down-to-earth and practical your cooking style is- I followed along your recipe (substituted Jarlsberg for the cheese because my wife really likes it and went with a garlic dijon cream sauce for the sauce)- and it was an ABSOLUTE HIT with our guests and my family! You definitely made me into a big fan!!! Take care and wish you the best!
👍👍👍😊
"Garlic Dijon cream sauce"??? YES, PLEASE!
Chicken cordon bleu was the first "fancy" dish I learned of as a kid and I loved it so much! Gruyere and Swiss style cheeses are my favorite, but I've made it with burrata. Kind of messy with that, but it was delicious.
I’m a “chunky sauce” person. It’s all about the texture chef!
You are well experienced chef
It is very clear on the way you pay intention on the small details that makes huge deference on cooking process
You are amazing
Oooo! That was one of my husband's favorite things many years ago when he was a Schwan's driver and I have never even thought about trying to make it myself... until today!
That one lucky husband!
This is my first video I've seen of yours and I'm blown away with how amazing of a teacher you are. You've already taught me so many things that weren't even related to the recipe! I can't wait to watch more of your videos so I can watch you make yummy food while making me laugh, and also teaching me so much 😊
I love that you are so excited about the flavor of food. (My passion)
Always love the excitement, you know it's good
I have learned more from this chef than I have in culinary school years ago!!! Love his style of teaching!!! Thanks for making all these great videos!!!
Back in the 80s, I was one of the waiters at a very famous restaurant in L.A. On the "ever changing" menu, we had Chicken Cordon Bleu with Sauce Bordelaise. It was outrageously good. The sauce was so perfect, I thought it overshadowed the chicken. I have been attempting to replicate the sauce for over 25 years with no luck. However, I've loved every spoonful of my failures...Thank You Chef for this video and this recipe.
MY FRIEND WE LOVE YOU, TO ONE CHEF TO ANOTHER!!!!!!!!!!!!!!!!!!!!!!
Thank you Chef! 🙏🙏🙏😊❤️
Gotta love him - He is sooo funny...Takes Cooking videos to way above the next level... ;-)
Chef thank you so much. Unrelated to this video but I just made your horseradish crusted salmon with red pepper coulis last night for me and my girlfriend, and I must say it was absolutely delicious. The crust on the salmon is wonderful.
I come here for JP's recipes,.. and keep coming back for his infectious personality! We are ALL HIS FRIENDS!
My mom used to make this for Easter...let it baste in cream of mushroom soup....the cheese would melt and ooze out into the soup...delicious 👍
All my life and in my endeavors I have suffered from not following a universal instruction..."BE PATICENT." When rushing to get done so many things can go wrong or simply: Not Right. This man's reminders to go slow, don't worry, and just do your best mean a great deal when doing anything with more than three steps. Chef Pierre, I FORCED myself to take my time. I used a kitchen timer and forced myself to take one minute, two, even five once while making this and the Beef Wellington and the difference between my first unschooled Cordon Bleu and my second timed Cordon Bleu were obvious...my chicken held form and I only lost a little swiss (sorry, no Brie) from the second one just a dab of it. the first leaked like a blown car tire. You have shown me ways to make great tasting and 'presentable' dishes for my wifey. Women love a man who can cook. Hurrah!
darling, won't worry about anything; we are with you all the way. just keep on keepin' on. 🎆
WOWZER! Another spectacular “must try” recipe! Thank you chef!
Oh yes please don't rush we can handle a 30 min video ! Love your stories and any kid can do it right? Moma Mia !!!
If you ever saw the way I made it last time, you'd hop me in the hind end for six city blocks ....
Exalent Job Chef!
"It stays on the wall pretty good." 🤣🤣🤣🤣
There's no one on UA-cam like Chef Jean Pierre! Or anywhere else.
👍😊
Thank you, thank you, thank you!! This is a dish I’ve wanted to make but have always been intimidated by. You’ve taken the mystery out and I learned a lot! Can’t wait to make this for the family! 👏
This is my favorite food to eat. I have never made it before, and to be frank, I haven't really found one that I just love from the store. I am so excited to make yours. Thank you so much for showing me how to make this. I made your Alfredo which my kids loved.
I had the same thing the other day and made chefs scrambled eggs last weekend. Superb!
Hey Shannon, my Sister in law made it for me once when I visited about 45 years ago, she had to go to a classic French cooking class to learn how to do it, her Husband was not thrilled because it was messy (and he had to clean up) and was always burnt like a lava rock. But, If you follow this guy ...Nothing ever goes wrong... except the bits that go different... then you can fix that and still have excellence.... That's what is special about this Genius.
@@johnmartin7370 Yup. Take everything one step at a time. I don't try to cook three things at once, always have all of mis en place ready and clean as you go. Oh! And save all leftovers!
This man is the greatest cook i have ever seen
Thank you 🙏
I'd love to see you create a chicken kiev. I've seen quite a few people do it and everyone seems to have their own way of doing it. How about it, Chef?
Yes! Chicken Kiev! I'd love to see chefs version of this dish!
Chicken Kiev is awesome but sadly only had it once.
Yes please Chef I agree. Chicken Kiev is ace. Xx
Super idea - I've done a couple ... but was not very happy. It was at best average. So ... Chef Jean-Pierre - we need your help 🙏🙏!!!
I think he has already done a chicken Kiev! Look on his past videos!
"this goes for pounding anything, take it easy" 😂
Amazing. Chef, amazing I can just imagine the smells in your kitchen right now. Then to taste that chicken beautiful❤ thank you for inviting me to your kitchen. Thank you Chef.
This man is a treasure!
🙏❤️
Chef, This recipe looks delicious. I made your scrambled eggs this morning for my girlfriend. Did not have the oil at the end but her comment was, "How did you get the eggs so fluffy and tasty?" Eggscellent idea for the eggs. Thank You Chef!
Just made this tonight for one of my best friends. Thank you for the recipe chef, I will treasure it.
The chef has never steered me wrong. Cannot wait to try this.
When it comes to cooking shows Chef you are simply the best ! ,, I've cooked professionally for more years that I care to remember but I'm still learning. Fabulous job on the Cordon Bleu ,,, I was head Chef at a five star resort a number of years ago, second protein that particular evening was Chicken Cordon Bleu ( organic, free range breasts ).
One of our lovely senior guests requested the Cordon Bleu ,, without the ham and cheese !! ,,,, okay my dear, I'll get right on it !!
😂😂😂
I love watching these videos!!!😀
No other "Cooking" videos on UA-cam give you the feeling you're being taught/trained by a seasoned chef like this guy!!!
The frozen ones I had as a kid were amazing so cooking this myself will be a dream come true. Thank you chef!!!
I made this for my inlaws and they asked where I learned to cook. Obviously I gave credit where it was due- thanks Chef.
If I had my choice, this guy would be a celebrity that I would want to hang out with! I’ve learned so much
🙏🙏🙏
I've spent the last years of my life making food interesting to me, I love what you do.
Hi Chef!
I love your videos you're always so cheerful!
I was wondering if you will ever do a video on apple pie? I want to make it and see your version of it it impress my wife ;)
It is coming out real soon!😁
I hope it has rhubarb
With the craziness in my life and so many unknowns, I find watching your videos and learning to cook the best I can gives me a smile and gives me inspiration to try new things! Thank you!
🙏🙏🙏😁
I personally don't like chicken, but Chef Jean-Pierre's enthusiasm is infectious!
i swear all i do is watch your cooking videos along with a few others but i just love learning all this stuff
Thank you Jean-Pierre. It was so delicious. We used turkey roulades as we had some left, Edam cheese and some cauliflower with hollandaise sauce. We made breadcrumbs out of crispbread wich worked perfect. As you always say: It's just cooking, no rocket sience :)
Yep made this exactly the same in Germany and it is definitely my favorite.
A side of noodles or fry’s
With steamed broccoli 🥦 Yummy
Great presentation as always Chief
My favorite new channel well, I’ve been watching it for two months, but I love chef
He makes everything look fun and easy. Plus he has the best sense of humor. I bet Chef is a lot of fun to be around. How may I get invited to a dinner party? I will help cook, clean, whatever.
Best cordon bleu I’ve had in my life, first attempt….thanks Chef!!!
Absolutely love this recipe Chef. I learned a lot of little tricks. And I appreciate you taking your time and not rushing too much. It seems like you really enjoyed cooking this dish when you're not pressed for time. Thanks as always! 👍
Agreed. I love that he goes slow so you can actually see what he is doing and shows you how to correct things as you go along.
It's even better not just because we get to watch him for longer, but he leaves all his little mistakes in, things that we would do and probably not realize and then shows us how to fix them or prevent them for next time. That to me is worth all the time spent watching. I've learned more from this man and his love of food than any other show or course I've tried!
Roadkill Cordon Bleu next week.
No doubt: you are "Capo di tutti capi"
Thanks a million
🙏🙏🙏😊
Love that he don’t rush through the videos! Enjoy every episode!