Made this recipe for my wife and kids on Mother’s Day. Special thanks for posting this recipe. It was crazy good! The jalapeño addition sent this recipe through the roof.
Je comprends pas comment ils font… Ils veulent vraiment pas faire juste une cuisson à la poêle avec un fond d’huile, il faut le litre d’huile tout le temps 😂
OMG, we just tried this and you knocked it out of the park!! We had it with noodles and we’ve come up with a new dish by adding the jalapeños to the sauce, it’s now Southwest Alfredo when you put the sauce over the noodles as well. We will definitely be making this again. Thank you for all your dishes you share.
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
Just wanted to say my wife got me the STCG 7" Nakiri knife as a Christmas gift. Last night was my first time using it and let me tell you, it is razor sharp! My dumb ass cut the tip of my thumb off cutting tomatoes. Excellent knife! 1 and 7/8 thumbs up! Would recommend.
Been watching from West Virginia for a few years, and because of you I love cooking. Two weeks ago I visited some friends in California and we went to San Diego, I went to Not Not Tacos and it was amazing!
Totally agree! I love CCB, but always thought it needed some heat. I had tried various hot sauces and Sriracha but it always changed the flavor. But, that jalapeno cream sauce might be just the thing!
Sam, you always know how to elevate the simplest of dishes, and though this isn't a basic dish, you knocked it outta the park! I mean, you could elevate boiled water. A good Chicken Cordon Bleu is always a slice of heaven, and your Recipe will not disappoint! The Jalapeños are a smart addition. I will definitely be making this ......and the sauce? I'm a sauceaholic, so I can't wait to try yours. DankOz, thank you for requesting this dish. Good call. ❤️ 😊
My hubby did this recipe and it turned out wonderful. We got 2 meals out of this. It was made out of 11 oz breast. And baked in the oven for about 50 minutes. I have pictures if you want
Happy New Year! 🎉 As we usher in a fresh chapter, may the coming year be filled with joy, success, good health, and countless memorable moments for you and your loved ones. May it bring new opportunities, growth, and positive experiences. Here's to new beginnings, exciting adventures, and the fulfillment of your dreams. Cheers to a wonderful journey ahead in the year 2024! 🌟🥂
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
@@kyanothesacredfoo222 Did you ever have the "MAGIC PAN" crepes called Chicken Mornay, with chicken and broccoli, in a Creamy Bechamel Sauce ? Great flavors. (same era).
I made it and it was delicious. You didn't say how long to put in the oven after deep frying, but I did about 30 minutes at 400 degrees and used a thermometer to check when the inside was 165.
When I make this my secret ingredient for the sauce is lots of white pepper and a big tablespoon (probably two) of spicy European mustard. Gives it such a nice depth of flavour and heat just like the jalapenos would.
Pro-tip. If you have storage room (freezer, refrigerator) always save the juices from pickles/jalapenós/banana peppers/olives...you can enhance the flavor of so many foods. Makes for an awesome addition to a Bloody Mary mix as well 😉
Yum, going to try the cheese spread and the gravy! Request: QUEENSLAND CHICKEN & SHRIMP PASTA Grilled chicken and shrimp and fettuccine tossed in a bold Alfredo sauce, from the Outback. Mostly interested in the exact copy of the Alfredo sauce! Thank you.
Believe it or not, when I was in the Navy, my first ship used to serve Cordon Bleu occasionally when we were underway. Those were ALWAYS banner days for the crew. 😁
@@adamyoung480 One sea story about the HTs on my first ship: The ship's macerators (the grinders/pumps that processed out the waste from the heads) were always clogging up, so it fell to the HTs to 'blow the sh*tters', as it were. They'd do this by reverse pressurizing the 150 psi sea water used for the heads. Of course, when they did this, everything in the pipes and the toilets came back up. WITH AUTHORITY. So immediately after blowing the sh*tters, they'd have to don white paper 'bunny' suits to begin decontamination of the space. One day, the HTs blew the sh*tters and discovered a special surprise: It was a t*rd, 15" long, and about 3 inches in diameter. That was the biggest anyone had ever seen, and my buddy Johnny (an HT who had serious mental deficiencies 🤣) decided they needed to memorialize the occasion, so he laid the trophy across his forearm and had one of his shipmates take a photo. It's like he was holding a prize bass, but browner. Like I said, mentally deficient, that one (actually we all were). Johnny was also a biker who died a few years ago, rest his soul, but he always had the best outlook on everything, as in 'when life hands you t*rds, you make 'em FIRST PRIZE...'
A block of Velveeta cubed, a cup of milk, melted together then add a jar of pimentos and a blended can of jalapenos and you have the best cheese dip ever
I would have put bacon AND ham. Nice touch with the jalapeno vinegar juice, but make sure it's from the brand called "La Morena". Nice heat and flavor profile.
Ok if you’re talking requests I have one for you. Chicken Divan. A local restaurant near me used to make this dish snd it was incredible. I’ve tried to replicate it but haven’t gotten it quite right. The boneless chicken breast was fried in a tempura batter. The sauce had a mild lemon taste, creamy and delicious. I would live for you to give it a whirl. Thanks in advance!
Sam and Max. It's Esther here.. When you sprinkled the salt and pepper on chicken, I added some Slap Yo Mama on there to give it some taste. Then, I added my cheese and ham. Also, in my flour to coat the chicken, I added some ChikaChika Boom Spice ( from Albertsons). I have one question my Bashemal sauce,my family said, made their mouth taste like a rubbery dry taste. They liked the concept. Did I do something wrong? Or is that the flour taste?
My favorite way to do Cordon Bleu is to not bread it or deep fry it but instead wrap it in bacon and bake it. Much healthier when it's all said and done without all the oil and bread. I've never rolled it up like that before though so I am going to try that out. I would love to have less cheese "leakage".
SAM!! Long time viewer; first time commenting. Thank you & the family for sharing your work!! I mimic your work to the best of my abilities & everyone always seems to enjoy my food. Happy New Year to you from Maryland!! The comedy ALSO is WILD! 😂 🤟🏿🤟🏿
As always a great video sir. If you ever make this for a dinner rather than the addition of jalapeño juice in your sauce try Prosecco white wine vinegar. It’s incredible. I can’t wait to try it your way. We love jalapeños HAPPY NEW YEAR
I'm not a big fan of ham and swiss but this video got me thinking. I bought some prosciutto and sharp provolone and I plan to Italianize this recipe! Might add some spinach as well. Thanks again, Sam for another useful video!
I wanna see your most creative concoction using a minimum ingredients list, but no limited to… 1)Pappardelle 2)Grill Smoked Garlic 🧄 Butter 🧈Oil 🫒 3) Smoked Gouda 🤞🏻
Yes!!!!!! Finally!!!!!!!!! Thank you Sam!!!!
Took him long enough… Huh?! 😂
Thank YOU Dank!!!
@@amtscat05 🤣 better late then never!
I searched for this comment. Thanks Dank!
What day is it now?
Made this recipe for my wife and kids on Mother’s Day. Special thanks for posting this recipe. It was crazy good! The jalapeño addition sent this recipe through the roof.
Thank you, Mr. Dank Ounce. You had Sam and Family bring back a favorite childhood favorite of mine.
I believe it's pronounced dankoz
The way he pronounces bleu as blue....Muricans just don't understand cultures
I think this guy derseves an autographed t shirt from Sam too for being so persistent with his request!
He gets so high all the time and just forgot that he posted it the day before.
....day after day for 706 days.
Kudos to Dankoz332 and Sam for the episode.
Most underrated 🇫🇷 recipe but the fact that you literally fried it makes the dish completely different ! Bon travail !
oh really i thought this was a swiss dish? still amazing regardless though!
Je comprends pas comment ils font… Ils veulent vraiment pas faire juste une cuisson à la poêle avec un fond d’huile, il faut le litre d’huile tout le temps 😂
Do a video of how you make them would be interesting to see your spin on it
its swiss not frensh
@@superfantasticclub "President's Choice" brand (frozen entree) refers to this as: "Chicken Swisse"
OMG, we just tried this and you knocked it out of the park!! We had it with noodles and we’ve come up with a new dish by adding the jalapeños to the sauce, it’s now Southwest Alfredo when you put the sauce over the noodles as well. We will definitely be making this again. Thank you for all your dishes you share.
I remember the first time having this for dinner when I was a little kid. It was the best chicken dish I ever had and still is 40+ years later. I was surprised to learn that my dad had made it. Turns out he could cook like a champ.
As soon as my dad comes back with the milk, I just know he's going to whip me up something this good as well!
Just wanted to say my wife got me the STCG 7" Nakiri knife as a Christmas gift. Last night was my first time using it and let me tell you, it is razor sharp! My dumb ass cut the tip of my thumb off cutting tomatoes. Excellent knife! 1 and 7/8 thumbs up! Would recommend.
This is the kind of cooking I love to see. I loved the addition of the spreadable cheese, the lovely sauce, it was inspired.
Been watching from West Virginia for a few years, and because of you I love cooking. Two weeks ago I visited some friends in California and we went to San Diego, I went to Not Not Tacos and it was amazing!
How about a stromboli video? It's one of my favorite things to make, and I don't think you've done one yet
Everyones n da comments looking for good old Dank oz😂😂😂 Dank has left the building he gave up hope after over 700 request!
There's a reason Sam has over 3.5 million subscribers.
He's a natural no gimmick and not fake. ❤
I learned how to make this in my teenage years. I love this dish. Also the pepper jack Ortega chili version is fun too.
Try Boar's Head three pepper cheese. Here in Texas, I find it at the deli section of my local supermarket/grocery store.
That looks awesome and delicious!! I look forward to trying this at some point. I'm glad he didn't give up asking because I love chicken cordon bleu
That’s some serious dedication my friend.
Totally agree! I love CCB, but always thought it needed some heat. I had tried various hot sauces and Sriracha but it always changed the flavor. But, that jalapeno cream sauce might be just the thing!
I like mine with a lemony hollandaise sauce. The sauce is everything..
Sam, you always know how to elevate the simplest of dishes, and though this isn't a basic dish, you knocked it outta the park! I mean, you could elevate boiled water.
A good Chicken Cordon Bleu is always a slice of heaven, and your Recipe will not disappoint! The Jalapeños are a smart addition.
I will definitely be making this ......and the sauce? I'm a sauceaholic, so I can't wait to try yours.
DankOz, thank you for requesting this dish. Good call. ❤️ 😊
I love how this whole video is basically dedicated to dankoz.
What a coincidence, I got a dank ounce for Christmas too! 🤙
My hubby did this recipe and it turned out wonderful. We got 2 meals out of this. It was made out of 11 oz breast. And baked in the oven for about 50 minutes. I have pictures if you want
Thanks DankOZ, appreciate the perseverance
@dankoz332 where you at?
Love so many of the recipes! Your chicken enchiladas are a go-to recipe for me! Request: Tacos Alambre!
Yes this please!!!!!
That looks amazing. The jalapeno bechamel is where it's at. That would be bomb on anything.
Hahaha alright dankoz332 hahaha. Man went 2 years commenting everyday. Not just every video, but everyday. I love cord on Bleu
Oh man!!! I followed this to the T, and it came out amazing! My wife’s favorite meal so far!!!
*God Bless you Sam and Crew - Happy Holidays!!!*
I love your cooking and I would love to see your take on a beef rouladen or even sauerbraten with Kartoffelklöße (potato dumplings in English).
The way he veered off the path on the bechamel is the exact way someone who smoked a dank oz would so it worked out perfectly looks delicious
As soon as I seen the thumbnail I was like what he finally did it
This requestor has one of the best names ever. And this dish was iconic growing up in my house.
Happy New Year! 🎉 As we usher in a fresh chapter, may the coming year be filled with joy, success, good health, and countless memorable moments for you and your loved ones. May it bring new opportunities, growth, and positive experiences. Here's to new beginnings, exciting adventures, and the fulfillment of your dreams. Cheers to a wonderful journey ahead in the year 2024! 🌟🥂
Well, now Dankoz has to keep it going. Lol.
Persistence pays off...a great lesson for everyone. Oh, and that chicken cordon bleu looks amazing!!
They should do a show stuffing different items inside the chicken I've had a Buffalo stuffed, Broccoli stuffed, a butter sauce stuffed only limited by Sam's imagination
Like "can you burrito it?" only "can you stuff it in chicken"!
I first had broccoli stuffed chicken cordon blues and they were my favorite
@@kyanothesacredfoo222 Did you ever have the "MAGIC PAN" crepes called Chicken Mornay, with chicken and broccoli, in a Creamy Bechamel Sauce ? Great flavors. (same era).
@@lorrainegunn4111 no but that sounds delicious
I made it and it was delicious. You didn't say how long to put in the oven after deep frying, but I did about 30 minutes at 400 degrees and used a thermometer to check when the inside was 165.
I use crushed up Kettle Jalapeno chips for the breading
I wonder how this dish would be air fried, awesome video guys!
If you dunk it in oil, pretty good, if not bad.
less toxic
Looks like a good candidate for the air fryer
I would like to see your take on how to make beef jerky and see what different flavors Sam comes up with.
I order this everytime i go to a restaurant with nothing in mind. It has never let me regret my decision ❤
How long does this go in the oven? Everything else is outlined except that fairly crucial part.
That roasted garlic can go in anything but omg I love Sam's ideas lol. I want this soo much!
Childhood memories of special occasions right there. The kitchen would smell great all afternoon. Prepared in the oven with a white wine sauce.
my family makes this every once in a while and im surprsied i've never considered deep frying them.
Looks good though!
say something DankOZ!!
When I make this my secret ingredient for the sauce is lots of white pepper and a big tablespoon (probably two) of spicy European mustard. Gives it such a nice depth of flavour and heat just like the jalapenos would.
Pro-tip. If you have storage room (freezer, refrigerator) always save the juices from pickles/jalapenós/banana peppers/olives...you can enhance the flavor of so many foods. Makes for an awesome addition to a Bloody Mary mix as well 😉
Thanks for this one. I did a Siracha sauce on the fly and it turned out great!
@3:08 I recognize that move of simplicity.....and not a DAMN thing wrong with research!!....nicely incorporated!!
Pea and ham soup poured over meat and potato pie Plenty of Black pepper.❤
Yum, going to try the cheese spread and the gravy! Request: QUEENSLAND CHICKEN & SHRIMP PASTA Grilled chicken and shrimp and fettuccine tossed in a bold Alfredo sauce, from the Outback. Mostly interested in the exact copy of the Alfredo sauce! Thank you.
Believe it or not, when I was in the Navy, my first ship used to serve Cordon Bleu occasionally when we were underway. Those were ALWAYS banner days for the crew. 😁
Aloha. We never had cordon bleu on either of my ships, but I’ll never bitch about the food we did have. Gotta love those MS!
@@adamyoung480 Absolutely. The first three groups I always got to know on my ships were the MSs, the HTs, and the PNs. 😅
@@Wichitan Aloha. I avoided the ht’s, but I see where you’re coming from.
@@adamyoung480 One sea story about the HTs on my first ship: The ship's macerators (the grinders/pumps that processed out the waste from the heads) were always clogging up, so it fell to the HTs to 'blow the sh*tters', as it were. They'd do this by reverse pressurizing the 150 psi sea water used for the heads. Of course, when they did this, everything in the pipes and the toilets came back up. WITH AUTHORITY.
So immediately after blowing the sh*tters, they'd have to don white paper 'bunny' suits to begin decontamination of the space.
One day, the HTs blew the sh*tters and discovered a special surprise: It was a t*rd, 15" long, and about 3 inches in diameter. That was the biggest anyone had ever seen, and my buddy Johnny (an HT who had serious mental deficiencies 🤣) decided they needed to memorialize the occasion, so he laid the trophy across his forearm and had one of his shipmates take a photo. It's like he was holding a prize bass, but browner.
Like I said, mentally deficient, that one (actually we all were). Johnny was also a biker who died a few years ago, rest his soul, but he always had the best outlook on everything, as in 'when life hands you t*rds, you make 'em FIRST PRIZE...'
One of my absolute favorite dishes . The recipe looks 🔥
I vacuum seal after the freezer and sous vide. Then I only have to deep fry for color
How about a Tourtiére?
Good Canadian food!!
Love this! Still hoping for a soup video this winter!
Besides putting the chicken roll in the freezer; would you consider cooking it sous vide before breading?
A block of Velveeta cubed, a cup of milk, melted together then add a jar of pimentos and a blended can of jalapenos and you have the best cheese dip ever
I would have put bacon AND ham. Nice touch with the jalapeno vinegar juice, but make sure it's from the brand called "La Morena". Nice heat and flavor profile.
Sam, you know what I would love? Take your fave deep fryer recipes and sub crushed Cheez-Its for the panko! Maybe do a side-by-side...
I still say you guys need to do shit on a shingle! Quick, easy, comfort winter food lol
I'll have to try the jalapeños cream sauce, I usually do a Lemon Tarragon cream sauce
Ok if you’re talking requests I have one for you. Chicken Divan. A local restaurant near me used to make this dish snd it was incredible. I’ve tried to replicate it but haven’t gotten it quite right. The boneless chicken breast was fried in a tempura batter. The sauce had a mild lemon taste, creamy and delicious. I would live for you to give it a whirl. Thanks in advance!
That looks delicious... especially with the jalapenos in the sauce!
Yes, a family that forgets his kid for nearly 2 years! Home Alone 1 and 2 has got nothing on you😂
“I would like a chicken cordon blue”
“No no no. It’s cordon B-L-E-U. It’s French”
“Oh, what’s that mean?”
“It means ‘Blue’”
😂
Sam and Max. It's Esther here.. When you sprinkled the salt and pepper on chicken, I added some Slap Yo Mama on there to give it some taste. Then, I added my cheese and ham. Also, in my flour to coat the chicken, I added some ChikaChika Boom Spice ( from Albertsons). I have one question my Bashemal sauce,my family said, made their mouth taste like a rubbery dry taste. They liked the concept. Did I do something wrong? Or is that the flour taste?
Remember the guy with the big whisk at Harrah's Ak-Chin? That was me, lol.
Chancie's new nickname: Dank Ounce! 🤣🤣
Costco sells a great frozen box of Cordon Bleu that’s ready in 40 minutes from your oven, if you want good food with even less effort 😂
I hope my culinary teacher in my culinary class teaches us this since im in an class where it’s made to teach how to cook like a professional chef
Hey Sam you need to use the pit barrel lot more. You need to do ribs or turkey on it. PLEASE USE IT LOT MORE IN THE NEW YEAR
Sam you need to make a Spanish Tortilla. I’m sure you will love it.
My favorite way to do Cordon Bleu is to not bread it or deep fry it but instead wrap it in bacon and bake it. Much healthier when it's all said and done without all the oil and bread. I've never rolled it up like that before though so I am going to try that out. I would love to have less cheese "leakage".
Looks amazing!!!
Now for my request….. pineapple fried rice!!!
Use prosciutto and provolone for a flavor twist.
It's hard to watch anything else after you just showed me one of my most favorite things to eat
Love it, good food. Good vibes nothing but love for the channel
SAM!! Long time viewer; first time commenting. Thank you & the family for sharing your work!! I mimic your work to the best of my abilities & everyone always seems to enjoy my food. Happy New Year to you from Maryland!! The comedy ALSO is WILD! 😂 🤟🏿🤟🏿
So 700 is the threshold - game on Sammy boy x
Sam little tip , if you salt and pepper before you tenderize the meat you will actually pound the seasoning into the meat .
smoky gouda , capocollo , olive tapenade would be an interesting mix.
As always a great video sir. If you ever make this for a dinner rather than the addition of jalapeño juice in your sauce try Prosecco white wine vinegar. It’s incredible. I can’t wait to try it your way. We love jalapeños
HAPPY NEW YEAR
How about making Spetzofai??
Looks great, I've only ever made Chicken Cordon Gold.
Now you need to do one for a Chicken Kiev!!
The fat joint that Dank Ounce smoked in celebration of this video, was probably epic!
I came here to say Ik your jalapeno works cause I have made a Turkey Cordon Blue s/o Tyler Florence. It was laced wit Poblano
I would love it if you could tell us how to do it if you don’t have a deep fryer.
Egg Drop Soup that reheats thick!
One of my Dad's favorites. I can't wait to give this version a try!
I'm not a big fan of ham and swiss but this video got me thinking. I bought some prosciutto and sharp provolone and I plan to Italianize this recipe! Might add some spinach as well. Thanks again, Sam for another useful video!
That looks absolutely delectable! Great video!
I wanna see your most creative concoction using a minimum ingredients list, but no limited to…
1)Pappardelle
2)Grill Smoked Garlic 🧄 Butter 🧈Oil 🫒
3) Smoked Gouda
🤞🏻
Loving the addition of jalapenos. I might actually try to make this. Not a huge fan of Swiss suggestion for a good substitute?
THANK YOU DANKOZ!!!!!!!!
I would love to see his take on chicken Kiev