I love Chicken Cordon Bleu, but between all the work to bread it, roll it, fry it and make a sauce, a quick meal it isn't. My recipe is a simple and fast version that gives you all the flavors in a fraction of the time. Please help grow the channel by clicking like, subscribe, and notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment.
Peter, I made this dish the other night and it was SPECTACULAR!!! I love your shows when it is not streaming because I am interested in you and your recipes, not people writing in. Please have more shows with just you
Thanks. I came up with this version as a time saver that allows us to have it more often and experiment with what other flavors I can paint into the chicken 🍸
I was going to make Chicken Schnitzel tonight, but after seeing this, I'll make this instead, using sandwich fixing, ham 'n swiss, which I have in the refrigerator. Looks great, Peter💯
ohhhh ..looks amazing and easy 💙 thank you Peter..not a fan of the sauce over my chicken so this is perfect p.s. Peter your looking great ,like you may have lost some weight.Thats awesome
I just love Chicken Cordon Blu from frozen aisles in a grocery store So seeing this recipe I'm totally going to remake it now as I don't have to go to the grocery store with them. :D
Peter, I just LOVE your shows and recipes! You are my favorite chef! I just have one question. I need different size racks for baking sheets. Where do you recommend I find them? Your chicken cordon Bleu is FANTASTIC!
Hey Jackie. What I do is get 1/4 sheet pan size racks. This way I use one for a 1/4 sheet pan, two for 1/2 sheet pan, etc. Here is a link: amzn.to/3TBYW4I
That is a final temperature. Carry over cooking keeps raising the internal temperature while it rests. If you wait until 165 is shown while cooking, it will then go up to 175 or more when resting, making for a very dry peice of chicken. It is generally established that taking out of the cooking process at 155 to 160 will reach the 165 target and still be moist and juicy.
I love Chicken Cordon Bleu, but between all the work to bread it, roll it, fry it and make a sauce, a quick meal it isn't. My recipe is a simple and fast version that gives you all the flavors in a fraction of the time.
Please help grow the channel by clicking like, subscribe, and notification bell. And you can now use the $ Thanks button, under the video, to make a small donation with a highlighted comment.
Prep to table in under an hour 🍸
I love the new kitchen set you guys built. It looks great in the video.
It is still much of a work in progress. Next up is some paint and kitchen tools so we don't have to keep robbing the main kitchen 🍸
Peter,
I made this dish the other night and it was SPECTACULAR!!! I love your shows when it is not streaming because I am interested in you and your recipes, not people writing in. Please have more shows with just you
Glad you enjoy it!
Glad you enjoy it!
You are phenomenal and I deeply respect you. Will you please do more recipe shows?
.
That looks delicious, Peter! I love the way you added more flavor with that whole grain mustard. I’m impressed! 🙂
Thanks. I came up with this version as a time saver that allows us to have it more often and experiment with what other flavors I can paint into the chicken 🍸
Thank you for sharing your knowledge and skill with us.
My pleasure! 🥂🍸
I made this! Super easy! Love the tip using mustard 😋
Glad you liked it - Welcome to LCTV and thanks for watching 🍸
Very Nice! I love this dish.
Thank you so much 🍸
Great shortcut.
Glad you think so! 🍸
Loved watching this video. As one who struggles with cooking, this looked pretty easy and fail-proof. (Plus the presenter is so personable.)
That is the goal of the channel, make it simple and fun for those who say they can't do it - when we know they really can 🍸🍸
I could tell you really enjoyed this dish. Isn't it great being a YT cook? It's like a win win every time!
Thanks for the share. Looked amazing.
UB
This dish was developed just so we can have it as a midweek meal without all the fuss and muss of the tradition fried version 🍸
Wow! What a convenient way to do up this classic dish! Looks lovely Peter! Nicely done!
My attempt to turn it into a midweek dinner instead of a special occasion weekend meal 🍸
I was going to make Chicken Schnitzel tonight, but after seeing this, I'll make this instead, using sandwich fixing, ham 'n swiss, which I have in the refrigerator. Looks great, Peter💯
There is lots of ham and swiss leftover from this filming. Sounds like sandwich time 🍸
Loved your version Peter! So much easier and faster. I’ll have to give this a try!
I created it so we could have it as a weeknight meal 🍸
I absolutely love your attitude and the way you teach. Watching you is so relaxing.
You're the Bob Ross of cooking.
Thank you - but, Bob Ross has hair 😜🍸
So far the easiest simple Recipe I’ve found no rolling no cling wrap just simple and fast 😂 how I like it
Yes, it is very simple. Make it and let us know how it turns out. Thanks for watching!
ohhhh ..looks amazing and easy 💙 thank you Peter..not a fan of the sauce over my chicken so this is perfect
p.s. Peter your looking great ,like you may have lost some weight.Thats awesome
🍸
I just love Chicken Cordon Blu from frozen aisles in a grocery store So seeing this recipe I'm totally going to remake it now as I don't have to go to the grocery store with them. :D
That is why this version of the recipe was created - to make it a mid-week meal possibility. Plus a whole bunch of fewer pans to clean up 🍸
That box of frozen is always in my freezer. Now I have to rethink my choices 🤣
Peter,
I just LOVE your shows and recipes! You are my favorite chef!
I just have one question. I need different size racks for baking sheets. Where do you recommend I find them?
Your chicken cordon Bleu is FANTASTIC!
Hey Jackie. What I do is get 1/4 sheet pan size racks. This way I use one for a 1/4 sheet pan, two for 1/2 sheet pan, etc. Here is a link: amzn.to/3TBYW4I
Peter, thank you so much for the information. I look forward to more of your delicious recipes!
💯🍽
Thanks 🍸🍸
I was told that the minimum safe temp for chicken is 165*F.
That is a final temperature. Carry over cooking keeps raising the internal temperature while it rests. If you wait until 165 is shown while cooking, it will then go up to 175 or more when resting, making for a very dry peice of chicken. It is generally established that taking out of the cooking process at 155 to 160 will reach the 165 target and still be moist and juicy.
@@LetsCelebrateTV Thanks Chef
I guess I need to stop stocking the premade frozen ones 🤣
Woohoo - pictures or it didn't happen 😜🍸