Step by Step Guide to a Perfect Chicken Cordon Bleu | Chef Jean-Pierre

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.

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well hello there friends another fantastic video today i’m going to show you how to make a chicken cordon bleu stuffed with brie i’m going to show you the perfect technique on how to do it remember thumbs up if you like the video subscribe to the channel and ring that bell stay tuned we’re going to make it together right now [Applause] well hello there friends an old favorite of mine a chicken cordon bleu um i’m not going to do it the traditional way with the gruyere cheese i’m going to do with bleachies you know i love brie you can do it with the gruyere you can do it in motarella you can do either cheddar you can do it with whatever cheese you want it’s up to you the secret friends is to get this result right there you see a perfect roll perfect roll then stays together pretty good pretty good it stays together together now i don’t want to be throwing another wall or anything but it stays on the wall pretty good so i’m going to refrigerate it right now because this the secret friends of doing this correctly is uh patience okay this is something i kids are hungry when is the night you want to make them at dinner that’s not it okay because you need to wait after you do certain step and i’m going to show you how to successfully do it all right so first you needed to get a really big breast fence you got to find them you know when you buy them you’re going to buy you buy them two or three to a pack or something you got to buy them big because you’re going to stuff them you don’t want a little ding-dong breast over there it’s going to be tough to do to stuff right you want a big one so this is what i got here i get those at costco and uh the organic chicken they got is wonderful but get whatever you want whenever you go to a store uh just make sure it’s all cleaned up there’s no extra fat so now we’re gonna butterfly that we’re gonna open it up in the book for those of you that have taken my classes at the school in portland i know you know what the answer is but we gotta we gotta cut it open so i wanna ask you what do you think we should do we should go from the straight edge or from the not so straight edge do we cut the straight edge and go this way or do we cut the straight edge the shredder and we go the other way what do you think well i’ll show you if you were to cut from the not so straight edge and you go like this you open it up this is what you’re going to get you got a flat slide here for this it’s kind of like a book right now let’s say you did the other way around you put your knife in here and you went this way guess what would happen you have a big hole in here and a big hole in here so obviously it’s obvious to you you got to go from the not so a straight edge into the straight one all right for this you’re going to need a very um a sharp and uh and and thin knight if you got it this is um my turkey slicer my hand slicer if you don’t have one of those you want to use a boning knife at least a very thin blade a chef’s knife is going to be difficult because it’s very thick you see they’re very thick so sometimes you need a different kind of knife and the slicer is very important the boning knife boning knife would work but enough would work but it’s a little short but it would work if you have a boning knife it’s very important okay all right so i’m gonna make a video on the five knife you really really need to have in your kitchen friends because you don’t need 17 million knife okay you just need five and i will show you which one they are so now we want to be very careful here we don’t want to let the kids do that okay unless they’re good with it we’re going to go slowly and we’re going to cut it in half like this and then we’re going to open it up like a book okay so we’re going like this i hope the camera got me oh yeah they got it they’re good oh they’re good say look look look we’re gonna go in half now check it when you’re there make sure you’re in half see you’re going to you check it and remember when you use a knife you go up and down don’t try to go straight you go up and down up and down that’s why it’s important if you have a long knife you see friends and make sure you have make sure you have you see okay you go you go you check you check your check you check now the knife is right here you see so we’re almost close to the border and now we’re going to take it and we’re going to flip it open you see that simple that was so now at this point friends if you want if you have a little bit too much in the middle you want to go like this see you have a little too much in the middle you’re good right so now i’m going to take it i’m going to put it on the plate i’m going to do two things one i’m going to clean my cutting board and my hands because i got chicken in it and i’m going to clean my cutting board you know i have my sanitized water for those of you then i’ve been with me many years you know then i am not about sanitizing making sure we don’t poison anybody i have this soap and bleach water very very little bleach i can’t even smell it but it’s enough to sanitize my water now i’m going to take a plastic film now i love this i love this big plastic film there this is you can get that on i think it’s a oh by the way i keep my board wet i don’t dry it um it’s called web restaurant you can get it online they have big ones small one it makes a really easy look to pull the film they’re not that expensive i think they’re worth they waste the money you go in there like this you pull enough then you cut it then you put it on your wet cutting board and when you put on a wet cutting board it stays you see it’s pretty cool right it’s all the little trick then in the professional kitchen we learned that’s what i’m here to teach you little thing you know sometimes it’s really amazing it’s a little things that make the difference don’t you think like it’s not that big of a deal what we do right chefs we’re not rocket scientists we cooks and what we do is not that big of a deal i promise you my friend so look i take that chicken breast right there my hands are gonna be clean again i’m just gonna clean them a little bit you know what i do i’ll keep my rag right here and then i can just wipe my hands as i as i need them let me take this out of the way we don’t keep a knife around unless we need it and it’s in the middle of my drawer so now look i’m going to take this right here i’m going to put it i’m going to close it and when i close you know what i do i mean i flip it a little bit so it’s easy to see it if i see if i do this i flip it i flip it a little bit i make a little amount so it makes it easy to remove if i need to remove it you get a meat pounder this right there folks unless you’re cooking a raccoon or a pasta or a roadkill you don’t need to use that especially for chicken chicken okay you want to be gentle please gentle all right be gentle don’t take your um aggravation this is this goes for any pounder to anything go easy easy easy easy right easy easy friends now what i want you to do is i want you to pound extra in the edges pound extra on the edges you’re gonna wonder why do i need to pan extra on the edges stick around i will show you my friend pound a little bit don’t pump too much now just make sure you pound on the edges you’re gonna understand in a minute my friends all right so now this is clean we didn’t touch the chicken nothing touches the chicken since i fold my side i should be perfectly fine to remove it and i am and i am and i am and i am i probably have a little too much film and you know what we don’t want too much film because we don’t need it so what we’re going to do let me take that boning knife then it’s pointy and i’m gonna cut the extra film that i have right here all right so now we have a clean work surface we’re gonna take a little bit of salt and pepper right there now this is probably not going to be a short videos but we’re going to take our time to do it correctly friends okay and if people think they’re too long then they can go to tic-tac-tock they got short video what they are lots of them then we’re going to put ham and cheese ham i use a beautiful uh uh [Music] black forest hammer you can get a we don’t want to put too much we don’t want to keep the edges open and then we’re going to put brie cheese brie cheese friends i got it in the fridge where is it here it is you know what i do friends i take it and i and i freeze it for a little while it makes it easy let me see if i ever show you i freeze it just a little bit not too much right and i freeze just a little bit so i can take a piece out with my slicer you see look it’s cold it’s very cold see right there it makes it easy right because it’s very cold otherwise see it’s not frozen but it’s very cold you want to remove the wine but remove it i don’t mind the rhyme at all but it’s really a matter of opinion eh you got your cheese right there you can put two cheese three cheese you can put whatever cheese you want in here but don’t put too much of it otherwise you’re gonna have an issue this we eat later right there all right so now we’re going to do something that is uh remember chicken don’t stick together it really doesn’t stick together but what can make it stick together is a little flour when the flour dries it becomes like glue well we know that right when i was a kid i used to put uh a make a thing with flour and water and glue them together and the stuff i glue 50 years ago is still glued so it’s good glue all right so now here we go folks we fold this guy we fold it and we roll it and we fold it and we roll it and we fold and we roll it and we fold and we roll it so now what we’re gonna do friends this is a trick okay it’s very simple right you take your plastic you roll it you roll it now remember when you get to this folks this is a little trick you got to remember otherwise you’re not going to remember where and you fold it this way the the last one right right right so around you can see it right and then you take your both ends and you roll him like this look roll him like this roll him like this pretty simple right so now at this point friends all you got to do is refrigerate this at least an hour gotta be really really really cold and then we’re gonna i’m gonna that’s what i’m gonna do i’m gonna refrigerate it i’m gonna take it out of the refrigerator i’m gonna finish it so i’m gonna wait until it’s cold because i already made one for the finished water so i’m gonna wait for this guy to be cold and then i’m going to do it with you so i’m going to wait about an hour but i’ll be back for you in a flush okay friends well a chicken has been in the fridge for a good hour you really want to make sure it’s super cold and you see now you really appreciate the fact that you kind of rolled up the end a little bit so it makes it a little easier to just here you go now remember this guy’s fragile now it’s very fragile okay so now we’re going to put in the flower so you have to be very very gentle okay it’s like a baby okay very very very gentle friends okay the whole process is uh is uh he’s a little delicate i mean delicate not delicate just fragile that’s all this this thing is holding together pretty good but you don’t want to be like mishandling it if you will because uh it’s going to be a mess all right so now we’re going to put the egg in it and uh we’re gonna try to not move a hand holy moly mackerel see this is what i paint on live television friends when you do what you’re not supposed to be doing but that’s okay we’re good we got it all under control you watch there you go see that’s when you’re not supposed to do this live tv don’t worry we’re in good shape here we’re going to fix everything there you go see okay breadcrumb obviously we don’t have enough breadcrumb now we’re going to make breadcrumbs now if you notice these guys right there so fine you see this boycott right here this is what happened when you first buy it this is the difference between the two of them friends this is finer than this and if you want something to be coded truly then you really want to make it finer so what i do this is this panko that i buy just like that right i put a little bit of parmigiano with giano you can skip the parmesan if you want to but i think it’s nice and then uh i think i got enough right here maybe i put just a little bit more right out of the box see you can get this you can get this is in more grocery stores just a plain panko and i’ll just take it let me move it out of the way and i process it just a little bit just a little bit a little bit you know i like to everything nice and clean so now i’m not so clean anymore don’t don’t want to do it too fine don’t go out there and go do something you just want a little finer than what it is you see it’s a little finer that’s all you want all right so now let me just move this guy a little bit so it gets nicely coated you see i was trying to do this without making too much of a mess but um this is like the delicate process you don’t want to go in there with your fingers obviously because otherwise you’ll have a mess on your fingers so what i do is i take a spoon and make sure then the end of it is covered you see all right i want to make sure this is just eggs whole eggs a couple of whole eggs in there make sure it’s everywhere folks because if wherever you don’t have any of that eggs the breadcrumb is not gonna stick okay the reason why we’re putting the flour is for the active stick and the reason why we’re putting the egg is for the flower stick so i hope i don’t forget anything i think i’m good all right now we’re going to take this guy and we’re going to put it in the breadcrumb gently and the breadcrumb we can do without touching it really we can just roll it you see and by the time i touch it by the time i touch it oh by the way i forgot to tell you i got flour a salt and pepper and a flour salt and pepper in here you can certainly put more salt and pepper in your breadcrumb if you want but this is it right there you see so this is what we’re looking for friends really really nicely coated so now at this point i know it was cold when we started but you know what it got see this is a perfect role we were talking about earlier right we got a perfect role now it’s it’s still a fragile fragile frag fragile it’s fragile so what i’m gonna do i’m gonna put it in the fridge and this guy’s gonna go in the fridge this is what i’m telling you this is what i’m telling you it’s a weight process but if we want it to be perfect then we got it this one i made earlier and it’s nice and cold already you want it to be set my friends okay then what we’re going to do we’re going to put it in an oil i have my extra virgin olive oil i’m not going to go over the smoke point which is actually 365 degrees and that’s really important i mean you can use the uh actual version of olive oil is not really a good deep frying oil but we’re not deep-frying with pencil right by the time i get to 365 i’m gonna put this chicken that is super super cold like 30 degrees gonna lower the temperature of my olive oil so i’ll be okay but it’s important otherwise just use a regular good cooking oil whatever you may have you can use avocado oil you can use grapeseed oil it’s got a high smoke point on it you use a good vegetable oil whatever oil makes you happy but you really got to do this correctly because that’s going to give it a beautiful color and then we’re going to put it on the cookie sheet and we’re going to finish cooking it and then what i’ll do is i’m going to make a green peppercorn sauce stacca puava that’s the same sauce i’m gonna make it really simple and we’re gonna serve that with the peppercorn sauce it’s gonna be delicious my friends all right so here we have it we have the right temperature of the oil so now we’re gonna put it in here be careful be very careful here friends and what i like to do remember i got to be gentle so i like to do is take two tongs and i flip them around i don’t want to take just one because it’s still fragile but if it’s cold if you did it correctly you tied it you didn’t wait that you’ll be fine okay i see too many video all of a sudden like magic is coming out yeah it doesn’t stick around unless you really do what i did earlier for example it doesn’t stick meaning it doesn’t stick around it does stick around it doesn’t stick to the uh you know what i’m going to do i’m not going to wait i’m going to remove this because i just put this here so i add a little more room and i’m going to start the sauce the sauce right here the camera is gonna get a little uh oh this is not the right burner i’m gonna start the sauce right here i’m not gonna stop right away right here i’m just gonna stock really quick just to put a little butter in there it’s gonna take a while before it gets hot so i hope they’re following me over there because i’m going to put just a little butter to stop the sauce i’m going to saute some shallots there we go this is a stock right there we’ll use that later so let me see what we got here friends look at this look at this ones you see it’s looking beautiful you see it looks gorgeous and the oil when the oil gets hot it’s really really getting golden brown really quick so we have to be careful right so we’re gentle see gentle be gentle be gentle it’s still not golden brown i want it to be nicely golden brown and then we’re going to take it out we’re going to finish cooking it in the oven actually it’s nice and golden brown it’s beautiful see oh yeah it’s getting there nice nice i want to do it all the way around you see all the way around it i got to do the other side now and i think let me check my temperature my oil i don’t want it to be too hot so i’m going to turn it off now i’m good it’s going to continue doing its job without the oil getting to the smoke point where we are losing the olive oil we don’t want to do that huh we’re almost there friends you see in the meantime the uh the pan the butter is getting hot right there you see and it stays together beautiful at this point we have no more issues of it falling apart and right there my friend we’re gonna take it turn it off and we’re going to put it on the cookie sheet and we’re going to finish cooking it in the oven all right we’re done with this let me just put it out of the way there you go and we’re going to put this in the oven and we’re going to finish the sauce and we’re going to cook it until we have an internal temperature uh of the chicken of um 165 is enough okay it’s beautiful isn’t it so if you have a dinner party you can make it in advance and put them in the fridge don’t worry it’ll be just fine and then when you’re ready to eat you just pop them in the oven and finish cooking them okay they’re wonderful right simple the oven is at 350 375 cook it until it’s ready really simple we’re going to cook it until it’s ready yeah that’s usually what you do you cook it until it’s ready all right friends now i’m going to i lost my wooden spoon huh lock the door make sure nobody takes my wooden spoon little shallots this is a one of my favorite sauce in the world it’s really really simple really really simple i’m telling you now i added stuff to it i’m gonna add a little cognac to it i add a little madeira or port wine to it but you don’t have to you know it’s a really simple thing in the world we’re gonna use a green peppercorn green peppercorn friends and the peppercorn uh the green peppercorn is uh it’s like a black peppercorn except it’s never been roasted and they put it in a brine and the brine is um uh it’s just salt water so i remove the blind i don’t like the brine and i put it i i don’t rinse them or anything i just remove the brine and then i uh i put it in uh in a type of ware type container and i replaced it with cognac so instead of that salt water we got cognac cognac protects them if you have never had black peppercorn i mean a green peppercorn you may not like it they’re all bitter but they’re worth it i mean as far as i’m concerned they’re wonderful so we sauteed in the shallots really really really good we put a little bit of green peppercorn in it now we’re going to saute everything really really good we’re going to put also some fresh targon [Music] fresh if you don’t have targon you can use sage but tagon is kind of a really the spice in here it’s very simple to do friends really it’s a no-brainer this sauce is easy like i said i use a little port wine or madeira depends how i um what mood i made you can use a sweet masala in there but you don’t have to put the wine okay if you don’t like the wine don’t put the wine and then we’re going to put some we don’t need to reduce it because it’s a fortified wine right so then we’re going to put a stock this is my beautiful beef stock you have the recipe right there friends you should make it if you ever never made it i promise you you gotta make sauces in five minutes when you have a beautiful stock like this right we’re gonna put some salt in there because we don’t have any salt remember my stalks have no salt right really simple right a child could do this right now and at the end of the we’re gonna let this cook we’re gonna let this reduce a little bit and at the end we’re gonna strain all the solids out of there we’re gonna add a little more green peppercorn we’re gonna add more black pepper right now more black pepper because it’s really peppery and then we’re going to add some cream and butter yeah so this is going to be very exciting let me finish cooking this i’ll let this reduce for a while the chicken’s going to be in there a little bit longer and and then we’ll clean it all up and we’re going to slice it and we’re going to eat it all right so wait a few more minutes folks it’s going to be like this for you okay friends could take 10 12 13 minutes you have to see the size of it right we’re going to take him out and we’re going to see what happened who sacrilege sacrilege we lost some great cheese that’s for me so um the importance to make sure we really close the end obviously i didn’t do a good job closing the end because this guy’s good and this guy over there not so good so i didn’t do that good of a job when i took it out of the um after i did it it was cold i put it on the plate you don’t want to put it just plain on the plate friends you see this right there this was uh breadcrumb not this guy the other guy the other one that i did i put it on the plane and i let a call and when i took it took it out too fast and i lost some of my break home so uh the other one is not going to be as pretty because i lost a couple of breakouts so how do we remedy that put it on a piece of parchment paper and then you’re good to go okay so you take it after you finish with the breading put it on parchment paper and a plate or whatever it is and then you put it in the fridge okay so important it’s a little trick so all the little things that make a difference sometimes you do you’re following a recipe you’re doing you said i’m doing exactly what he’s doing but look at mine it’s stuck it’s because i forgot to tell you you got to put on parchment paper i forgot my stuff so look guys and right now the if we let this rest a little while i think it’s good brie is not like the swiss cheese the swishy is not going to run so much it’s going to ooze a little bit but this guy is going to run a lot so if we give it a little time to rest it won’t run as much right so you notice that the sauce is uh is is it’s gonna be delicious the sauce but um it’s it’s got a lot of solids in there see a lot of granulated stuff in there the shallots in there the peppers and some of the green peppercorn in there green because i don’t mind cause i’m gonna add more but i i really don’t like all that stuff so you know what i do i strain i know some of you are gonna say oh i want it great then you skip it you keep it in your sauce i’m going to remove it from mine but you guys can keep in the noodles don’t worry okay it’s up to you i just like my sauce to be nice and smooth so now i strain all this right there you see make sure we squeeze all that goodies now i mean if you want to keep that in your sauce you can keep it i just think it’s it’s not as attractive okay nothing wrong with it it’s actually delicious you know but save it put it in your scrambled eggs okay now you got a sauce i’ll show you in a minute friends and you have to admit looks gorgeous right the reason why it looks gorgeous is because obviously i have a beautiful stock and now i’m going to put a little bit of cream you don’t want to put too much cream this is heavy whipping cream friends all right heavy whipping cream now this sauce gotta have heavy whipping cream that’s all there is to it so you put in as much as you want and i have right there about three quarter of a cup but depends depends what your how many how many people you’re cooking for and how white you want it to be you see changes the color completely and now what we’re going to do we’re going to add a little bit more of the green peppercorn just a little bit more of the green peppercorn friends just a little bit voila you don’t have to add them anymore but i like them i think they’re really kind of cool and then we’re going to season with a little bit more peppercorn and in the meantime and then we’re going to add a little bit of cognac you don’t have to buy cognac excuse me but i i think they found the cognac over there let a little bit of cognac right here just a little bit you don’t have to put too much over there there we go all right friends and we’re going to let that get a little thicker and if they don’t get thick enough for us we can always put a little bit of cornstarch diluted in water just a little bit a little bit a little bit be careful you know this is always my go-to to finish my sauce to be at the right consistency be very careful with this friends you put too much of this you’ll have concrete in which case you need to add more stock which is okay too it’s up to you how you want it you see just a little bit more oh boy that’s usually when i end up putting too much because i don’t wait long enough you remember constance could take a little while i think we’re getting there folks i think we’re getting there all right let’s put that in here let’s put this in here and then i think we are ready to enjoy this delicious let me clean up my mess i got a plate and let me just oh yeah now what i’m going to do is i’m going to put some butter and then i’m done remember now i want to wait for the sauce not to be boiling when i put the butter how much butter you put in more the better don’t be afraid folks and remember when you put the butter you want to immediately mix it in don’t let it separate don’t let it get oily that’s not why you’re putting it in there mix it up really good friends and right there you have your surface sauce then you can serve with lamb with chicken with pork with beef with tuna with anything duck look how beautiful that is look at that is that gorgeous or what you can take a picture see what i do i go like this right there and i put it in my goose neck and voila my friends i have an amazing sauce so if you’re like a little thicker you can put a little bit more um cornstarch now does that sauce face good 17 years i promise you this is amazing friends let me test it to my shoe is good now that would be difficult if it was no good no delicious could have used it almost salt but let’s do this in there now i’ll fix it later or the green pepper corner a little bit bitterness to it quite special let’s get that chicken oh yeah oh yeah all right come to papa now let me see how good you look inside let me see how good you look inside look at this look at this is that a beauty or what my friends you see is that a beauty or what look at this we’re gonna cut it so what we do is we try to be a little elegant now that’s a that’s a big serving man what do you think i think it’s kind of a big serving really but we don’t have to have it all actually i really wasn’t planning on serving at all but i think i’m gonna do it all we’re gonna do is say you’ll come back over here we’re gonna do this oh yeah look at this right there look at that right there look at this look at this my friends is that a beauty or what and then i think we’re going to leave that this way right and then we take a little bit of sauce now a sauce you can you’re going to rub it all over your body that sauce let me tell you oh you can be a little delicate and just put a little bit there a little bit there and a little bit there and right there my friend oh you can put a little bit everywhere really yeah put it wherever you want and this my friends it’s going to be amazing and i’m going to tell you because i’m going to try it i’m going to try oh not with a spoon i wonder where the fork my spoons get with the forks and i’m gonna try right there my friends look at this that gorgeous this is beautiful friends look at this and it’s cooked beautiful see mmm the chicken is so moist see you can see look look how much the chicken is i don’t know if you guys can see right there now i kept my fingers out of the way it’s moist it’s delicious and jesus oh friends i hope you make remember it’s not difficult as long as you take your time to let it cool every time i hope you enjoy the video thanks for watching remember subscribe to the channel ring the bell and we’ll see you real quick in the next couple days with another fantastic video subscribe ring the bell and thumbs up thanks a lot for watching we’ll see you again in a couple of days bye [Music]