Gino’s ‘Italian’ Chicken Cordon Bleu | This Morning

France home to the world's very best food hey our Italian chef is about to make a classic French dish it's not the French but in true Gino's style he says his famous French dishes you just heard there isn't French at all it is Italian of course it is right explain yourself okay not that I have to explain myself but this is called Polo empanado Paul empanadu stuffed chicken breast yeah now the French they call it whatever yeah whatever uh but it's really Paul empanado right so it's simple to say plus everybody knows that I will never cook a French dish I don't like to cook other nations to be fair it is or Indian or anything else even at home no no I like to cook Italian food so you're not going to use any English mustard in this recipe I like to use other countries ingredients but I don't like to do the full dish especially the French because I'm going to be honest with you apart from my friends Siri X I don't like French people so uh uh unbelievable okay to Italy they always think that the greatest everything that they do today the greatest right so I don't know there is no need for friends if you are French watching today we love you very much okay um all his own if you're an adun or a French phrase though no no no no no no no no no no no no no no okay none of us know what it is but we can all guess all right so uh we're doing the chicken yeah I'm looking to do when when you prepare this chicken you need to get a big breasted chicken because to stuff it you can't just with a small one because it will be impossible to do it yeah now let me show you a technique because once you learn the technique you can stuff the chicken with whatever you want okay so you get a breast with chicken like this the thick part of the chicken you get yourself a knife and what you want to do I've already done it for easiness but what you do slowly slowly with the knife you make a cut in the middle of the breast like a pocket like a pocket okay once you've done the pocket you open the pockets as carefully as you can you covered clean film or baking paper or whatever you go available cooking Hammer rolling peel glass whatever and then slowly slowly you bash it down now this is right now is the same technique that we would make polar Milanese yeah just to see simple one with the breadcrumb you make it thinner so it cooks faster and it doesn't dry so once you've done that slowly slowly then what you do you get yourself cooked I love how it does it does because that's why we call it butterfly chicken you open the wings for the chicken now we using cooked ham but you know I've done this recipe even with leftover vegetables you know sometimes you go leftover veg before the night before you can chop them up very fine put them in the chicken yeah you can pretty much do whatever you want you can put cheese you can put a ham you can put vegetable you can do whatever you want okay unless you're vegetarian of course so instead of chicken just have an apple uh that will do so uh the ham goes into the chicken then you fold it back you want to make sure that the ham is encased into the chicken but how do we do that is this technique here so we get a clean fill get the free a clean film like this let me show you uh I'm gonna put this here so yeah the cling film you put the chicken breast in there with the ham inside and what you need to do is to make sure that you tight the chicken and you press it down as much as you can see what I'm doing this is almost like resales it it's reseal it itself that's what that's what I want to do once you reseal it nice and tight like this one then what you do you put in the fridge for one hour okay because what's happened when you start to put the meat in the fridge again reseal it it completely resilient so it's very easy then to work with right right so after about an hour an hour couple hours life won't come out it won't come out if you were to put cheese in there would it Pour Out The Edge no you won't if you use this technique and don't have too much cheese a little that's just a little bit don't put grated cheese put a big chunk a big chunk so it's less way that is going down that's the way to do it if you wanted to if you want to put a big if you want to do the French Shenanigans then you can do the the uh the thing there well there we go now this is what you get after a couple of hours bear in mind you can make this the day before yeah so on Sunday you can do it for the day after even better yeah yeah eggs breadcrumb not just any bread crumb this is toasted breadcrumb yeah I was a bit of that because they look really well you need to be we only use toasted breadcrumb but because you got more of a crunch so what you do you get the normal bread yeah you toast in the oven for about 10 minutes when you get the color brown if you use panko bread crumbs on this no no no no no this is normal but you can use any breadcrumb yeah make it finer that's the other thing with breadcrumb don't make it too chunky we like that it feels like sand you know the sand on your feet when you go to the beach now the technique is simple you get the chicken you go to the breadcrumb first yes yes yeah yeah yeah I was not expecting that yeah because this is a double dip so then it goes into the egg okay and then it goes into the breadcrumb again does that just don't wash off all the bread no no no no he doesn't he does he said you know when we make that's why it's so crispy it's so crisp you know when we make arancine the rice bowl the Italian rice bowl this is the same thing shallow fried it then no you can shallow fry nothing is going to happen because I was going to say now there are two ways you can cook the stuffed chicken you can shallow fry nice frying pan with a bit of olive oil yeah seven minutes on each side seven eight minutes depends on the size of the chicken the job is done but if you want like an healthier option do what I did baking paper underneath you put the chicken just the way it's done on top oven 180 to 190 degrees it takes about 35 to 40 minutes yes no more than that and then avoids the oil and all of that but you know if you put the oven on and I always say this to people now don't waste it just to put one thing in there for example now instead of doing mashed potato if I were at home what I would have done is some very quick roast potato yeah so you put the oven on and you make the best out of the oven instead of just cook in one thing it makes sense you know it saves a little bit of energy now what I'm serving with that is uh um sauce this is amazing now I'm making a plain bechamel sauce okay which it starts with the flour the butter you thicken up and then you put the milk at that point you can put whatever you want I'm using two different cheese and what I think the best Masters in the world English mustard you cannot go wrong with English much it's Sensational and once you try the the sauce the other thing we were talking before if you want to boil some pasta or if you got a nice whatever and that's different meat steak or something learn how to do the sauce because you can use it for everything yeah especially the kids we love it with the macaroni yeah you know like a macaroni yeah yeah yeah so once the milk starts to thicken up with the uh with the flower and the butter then at that point you just put a little bit of mustard you can put as little as much as you want you know it's up to you it gives it that nice color actually doesn't it it makes it golden color and the cakes a lot of people they use the other uh the French the dishes the French but you know what the problem with the Dijon which I don't mind no every time we say French they're gonna put the music on I think so what about if I say Italian see now there were the Italian music I bet you now they're gonna go with That's Amore right they're gonna go for that so uh um the problem is then you go the little grain then they pop into your mask yeah it doesn't balance well with the cheese it's a little bit to be negative for me so that's why I use the English master so you put the English master in there and and then you go parmesan cheese and cheddar parmesan I think is the king of Italian Italian cheese exactly the way they thinking you've got about 20 seconds oh don't worry about it and then of course we have the king what I believe the king of English cheese I mean it's one of the streets that sometimes I think an Italian should have invented cheddar cheese because it's so good yes it's one of those things it's very very good now at this stage I usually do the plating app and show you what is done but we're running out of time so I can tell you a knock knock joke oh uh because you go they see what it looks like that's the main cheese the other one is in there job done no it's a dirty joke we cannot do that then well that was a very very lovely Twist on a French classic that's not the French classic it's not a French classic it's delicious whatever it was I loved it thank you thank you no no you're welcome you're welcome it's always great to be here you're welcome we done yeah yeah it just didn't seem that it was very sincere no no no actually I love you both come on now what do we do yes for all the details of today's recipe and more delicious idea from our this morning Chef these are chefs it's not just the end head to the free this morning up is it free it is wow

Channel: This Morning

Views: 181,463

Keywords: this morning, this morning itv, holly willoughby, phillip schofield, this morning funniest moments, this morning interviews, alison hammond, itv

Id: nlnY1gB7zYw

Length: 9min 51sec (591 seconds)

Published: Tue Nov 08 2022