Classic Chicken Cordon Bleu

our chaplains restaurant 165 bankstream to London Connecticut and we're do chicken cordon bleu it's become up pretty big guy we've run it as a special but it's become a pretty popular dish so I like to trim off all the the scrap I'd like to trim that off I don't like to work with that too much I save that and cook it up and make a stew out of it or chicken stock or whatever let you minutes all edible stuff it's all boneless but all that all that fat I like to trim off and so what I do I take it don't think of half and just open it the old butter cut it right in half steak like that so we get a top and a bottom just like that right there okay make a sandwich out of it some people roll them up and stuff them and but I like it sandwich like this see the restaurant I take all these or wrap them up you can roast them off and grind them and make stuffed cannelloni or stuff raviolis stuffing or you can grind it up and put it in soup you fry it up and all that fact disappears this little cartilage and everything but I don't want it in this dish here [Music] [Music] then my trick here take some good Dijon mustard I put a thin coating on the inside [Music] right hey you know I don't really put a lot of salt pepper I use crumbs this dish on with the Dijon and salty and with the cheese makes it plenty plenty of flavor I just [Music] okay alright layer baby Swiss [Music] [Music] that's our girl Aretha singing in the background a monkey can hear that they didn't think I saw that did you to pieces bought hot thought I missed that didn't you don't miss anything damn cooking with the blows baby that's what it's all about always got our music playing [Music] don't know the words with no to be alright charlie Oh Charlie Connell over here doesn't want to get on camera get a shot at Charlie over there get a shot a child I know Bob Jack is he Jack this is daddy Jack's cooking with the blues get a good about Bob and watching this to get some my Bob mr. cameraman very good all right so there we go right there and I sandwich them together Bob Jack Oh Bob Jacko productions okay that's it we got four orders now for tonight I put them up on a plate and then I'll show you later on we'll grunt them up and they're gonna go bread them up so Tammy two skillet pull butter and olive oil and then I'd like to let them set up get nice and cool for them up a little bit before we brat okay now we're gonna do the court on blue shooting Cordon Bleu flower hit with just a little bit of salt not a lot in that scrambled egg scrambled egg mixture and the Grinch I like playing breadcrumbs not sure when we do that [Music] stealing not - too hot but hot enough okay fresh butter in the skillet this is a little more color on one side almost there like just five will do the flip don't try this at home folks letting me up about 15 minutes okay chicken cordon bleu okay ready to go

Channel: Chaplin's Classics

Views: 246,081

Keywords: Best Cordon Bleu, French Chicken Recipe, Easy Chicken Recipe, Best Chicken Recipe, #1 Chicken Recipe, French Recipe, French Chicken, Classic Chicken Recipe, Chicken Cordon Bleu, daddy jack, cooking with the blues

Id: dCQNEgCqrdg

Length: 8min 23sec (503 seconds)

Published: Sat Jun 19 2010