Video summary

Chicken Cordon Bleu 🐔

Main summary

Key takeaways

Cooking

Presenter / Channel

Not specified in the subtitles (video title: “Chicken Cordon Bleu 🐔”).

Ingredients (with quantities/substitutions mentioned)

  • Chicken breasts (butterflied; amount not specified)
  • Salt (to season)
  • Black pepper (to season; “extra black peppercorn” mentioned)
  • Ham (or “ham and grier” / “grier cheese” — likely Gruyère; exact wording unclear)
  • Gruyère cheese (subtitled as “grier”)
  • Flour (sprinkled along the edges to help the roll stay together)
  • Egg (for coating)
  • Bread crumbs (for coating)
  • Toothpicks (to secure the roll; removed before cooking)
  • Oil (for browning; amount not specified)
  • Shallot (“a bit”; small amount)
  • Butter (two pieces mentioned)
  • Garlic (a bit)
  • Brandy (“little bird of brandy” / “little bit of brandy”; small amount)
  • Dijon mustard (a bit)
  • Cream (mentioned as optional: “You want some cream?”)

Equipment / Prep

  • Cutting board
  • Knife (to butterfly / thinly slice chicken)
  • Toothpicks (to secure the roll initially)
  • Skillet/pan (for browning in oil)
  • Oven
  • Breading station:
    • Flour (for the edges)
    • Egg (coating)
    • Bread crumbs (coating)
  • Sauce pan / small pot area (implied for shallot/garlic butter sauce)

Method (step-by-step with key technique cues)

  1. Butterfly the chicken breasts

    • Open them up and make them nice and thin.
    • Do not explode the breast—keep it intact.

  2. Season

    • Season both sides with salt and pepper.

  3. Assemble the filling

    • Add ham and Gruyère cheese.
    • Sprinkle a little flour along the edges to help the roll stay together.

  4. Roll tightly and secure

    • Roll into a tight roll (“nice tight roll”).
    • Use toothpicks to hold it (removed later).

  5. Coat

    • Coat in egg, then bread crumbs.
    • Set aside briefly.

  6. Browning + finishing in oven

    • Remove the toothpicks before cooking.
    • In a pan with oil, brown both sides until you get nice color.
    • Transfer to the oven:
      • Oven temperature: 450°F
      • Time: about 10 minutes (approximate)

  7. Sauce while chicken finishes/rests

    • While the chicken rests briefly (“a second”), make the sauce:
      • Shallot (small amount)
      • Butter (two pieces)
      • Garlic
      • Salt and pepper
      • Extra black peppercorn
      • Brandy
      • Dijon
      • Optional cream (“You want some cream?”)
    • Add chives at the end.

  8. Plating / serving

    • Slice and serve with the Dijon-chive brandy sauce poured over.
    • Serving cue: “Big bite.”

Chef Tips / Observations / Common Issues Mentioned

  • Make a tight roll so it holds together.
  • Use flour on the edges as a trick to help the roll stay together.
  • Remove toothpicks before the final cook.
  • Key timing/temperature: 450°F for ~10 minutes.
  • Personal caution/mistake: taking a too-big bite caused Gruyère cheese to burn the back of the throat (cheese can be very hot).

Variations Discussed

  • Cream in the sauce is optional (“You want some cream?”).

Original video