This recipe looks amazing :D I'm going to try it for dinner tonight, I hope it works out! Will definitely let you know how it worked out ;) And I love the step by step directions
what's the difference of fried compared to oven cooked chicken cordon bleu...i also experience my coating opening up... when is the right time to slice it...
@flourhappy It will cook faster in the oven and with less tending and trouble. If the coating is opening up, it may not have been a flat piece of chicken or toothpicked properly--some holes may have been there. I serve it immediately and let each person slice their own piece. These are large pieces, so you might slice them in two equal parts and serve two people.
@bettyskitchen Thank you so much for replying so fast. My guests are coming tonight and I have everything prepared (wrapped) when should I have it in the oven if we want to eat at 7 to 7 30? Can I make it now and just warm it up then?
@wanabechefable Yes, you can make it now, and warm it up at about 6:30. I hate to be stressed doing the preparation after guests have arrived--but heating is no big deal!
@wanabechefable I would bake it at 400 degrees (F) and turn when brown on the bottom side. When both sides are brown, it should be done. I would estimate about 30 minutes.
@bettyskitchen Hi Betty. Thank you again for this wonderful recipe. It was very delicious and everyone loved it. They all wanted the recipe!!!! The only question I had...I did excatly as per your instruction, I fried four pieces in butter they all stayed intact, and the other 4 pieces I baked in the oven, but the coating in some pieces did not stay? What could have been the reason? Regardless they were delicious. Thank you again
@wanabechefable You have more control when pan frying the chicken, because you can squeeze it back together if it starts to fall apart. The chicken in the oven may have had enough oil to make the coating slippery, but with toothpicks, the pieces should have held together.
Your video inspired me to make a variation of ccb. I rolled mine up with country ham and provolone cheese, smoked them for a few hours, then finnished up with some bbq sauce. it was delicious! thanks!
@bettyskitchen hi Betty I don't know if you remember me we had a talk about KFC but anyway , I was wondering if you could mention my birthday in your next video my birthday is on the 7th of Dec And in the video instead of saying BouncyBooSadie could you just say Sadie . Thank You Very Much
This is wonderful flavorful recipe. The best chicken cordon bleu of them all. You techniques especially made the chicken turn out really tasty! I hope you continue to make more videos!
i really want to make this but how do i know for sure it done? i'm so afread i'm going t ocook it and then cut into it and the chicken still be pink? also how high schould i have my stove turned up too?
@TeaForMyLov You should cook it over medium heat. When it is golden over all of the outside, the chicken will be done. The innermost part (deli ham and cheese) doesn't need to be cooked--just warmed, so it is very easy to get a thin layer of chicken on the outside done.
It is 2:43 AM here in the Philippines. And I want some Chicken Cordon Bleu. This video made me crave for food. It looks soooo good. YUMM!!! Oh, and I love your voice. I sounds so warm and comforting...
I always wondered how they got that damned ham & cheese inside when I was in the army... now I know... I haven't had Chicken Cordon Bleu since I was in Iraq. Can't wait to try this.
I need to become rich so I can hire a damned chef XD.
also by the way, your a life saver, before i got with my american boyfriend I didn't know how to cook much of american food, until I saw your videos and its just a big help in the kitchen. Every meal came out so wonderful, not even a mistake was made during the process and the results were excellent. I always watch your videos to know whats next for dinner. thnx a lot betty :)
Would it be OK to pre-make and freeze these after breading them and then cook them at a later date? Alternatively, I guess you could cook them, let them cool down and freeze and then later only reheat. What do you think would be best?
@Roebuck456 You may do either; I would prefer to make them and cook them until they are done. Let them cool and then wrap them securely. (Aluminum foil would be great.) Freeze them. To re-heat, let them thaw in the aluminum foil, and when thawed, place them, still covered, in a pan in a 350 degree F oven and heat for about 20-25 minutes. Open the aluminum foil for the last 5 minutes or so, to insure a crispy outside coating. They will be just like freshly made Chicken Cordon Bleu.
we're going to cook chicken cordon blue .. and we're going to use bacon instead of ham .. are we going to do the same way ? just like what you did in the ham ? i'm confused .. i really don't know how to cook :-( please help me .. more power ! :-) thank you ..
@lhaine51 You can certainly substitute bacon in place of the ham. You need to cook the bacon first, as done as you would like to eat it outside of this recipe. Everything else can be done by the recipe.
Being a teacher I can tell you would have been a good teacher, i think i will cook these for the french girlfriend! Great job Betty- get her on TV!!!
Dear Betty, I have been watching few videos of yours and I am very much in love with your cooking! You are so easy to follow and I am interested in cooking some good food now. Thank you very much and please make more videos!!! :-)
This looks soooo good !! I wish I could jump threw the screen of my laptop ! Im going to cook this for me and my boyfriend ! I hope I do it right, he's a picky eater lol = )
@bettyskitchen : Hey dear , i did it , and all my family loved it , as we are muslims i put hashed meet instead of the ham we dont have the cheese u used so i used shedar cheese, it was so great recipe dear , thanks a lot and god bless u ,
@ummmmm20 I would choose a starch-type dish and a vegetable dish. It would depend on the tastes of the people eating it. You're always safe with potatoes (maybe scalloped potatoes with cheese) and a vegetable with sauce (maybe asparagus with Hollandaise sauce). A dessert of chocolate mousse would be great!
@berviify Yes you may bake these. Just put them in an appropriately sized greased baking dish at 350 degrees. Spray the top to keep them moist. Turn them after about 20 minutes. The total cooking time will probably be about 30 minutes. You may need to turn your oven to broil toward the end of baking, in order to have a nice, brown crust.
just found your channel and subbed! i love your videos! kind hugs from switzerland! i am just about to make a chicken cordonbleu tonight for my man :)
Yum! I love chicken cordon bleu, when I make it I put some flavored cream cheese like chive and onion with the ham and swiss and it's sooo good!! Next time you make this dish you should try it. I promise you wont regret it =)
Know what Ma'am Betty? I made chicken cordon bleu but instead of Ham, I just used the cheese, carrots, tomatoes, onions, sweet bell pepper all chopped and wrapped with the chicken breast.
My nieces and nephew who absolutely despise eating vegetable didn't seem to mind and ate everything up. I cut it into bite sizes.
It was wonderful! I will try using fish...salmon perhaps. Fish cordon bleu..is there such a thing?
@cisnet1997 You may skip that step; it helps the chicken hold together better while your are browning the crust, but you will probably not have a problem with that.
@kawihli You might try fried chicken cutlets. Take chicken breasts and pound them until they are 1/2-inch thick. Cut into appropriate serving sizes. Salt and pepper, to taste. Dip in flour, then into beaten egg, then into fine, dry breadcrumbs (they may be flavored). Fry in a large skillet in a few tablespoons of heated peanut oil about 3 or 4 minutes per side, until crisp and brown. Drain on paper towel. Continue, in batches, until all pieces have been cooked. Serve with a sauce.
Betty i have less than 2 weeks to come up with a simple but, elegant chicken breast recipes. i have planned my husband a elegant black n gold 50th b-day gala. I dont want to add any other meat or cheese to the breast. Pls show me how i can prepare a nice breat that is simple yet, great.
Betty i have less than 2 weeks to come up with a simple but, elegant chicken breast recipes. i have planned my husband a elegant black n gold 50th b-day gala. I dont want to add any other meat or cheese to the breast. Pls show me how i can prepare a nice breat that is simple yet, great.
@BostonBrodel Frying is easy and quick, but if you want to bake it, I would brown it on the stove first, and then put it in a pan lined with aluminum foil. Bring the foil up around it and bake at 350 for 30 minutes. Open the foil and crisp up the top for about 10 minutes.
HAHA I was looking at a couple cordon bleu videos and they all had a meat tenderizer. I wished I had a tenderizer, but then say your idea! Ive got a mallet!
A big thank you for your video! I used it to help cook my first valentine's day dinner for my wife. When she arrived home from work and learned of what dinner was going to be, she was thrilled. When I told her I made it from scratch (with your video as help), she was completely surprised. The best part was the look on her face when she took her first bite and loved the taste. She bragged to all her co-workers the next day that her husband CAN actually cook. Thank you Betty!
i believe it is not a recipe you shared with us, it is your passion. for that, i thank you. its very kind of you to do all the trouble for us. the cordon bleu looks absolutely heaven! and i want to try myself! again thank you so much!
Hi betty, today my grandpa past away, i made him this today before he died and he said it was really great, he died a happy man, thank you for this recipe.
@MrOldestPerson Please accept my condolences on your loss. I'm pleased to have helped given him pleasure in some small way. Thank you for relaying this anecdote during your time of sorrow.
Hi Betty! I've been following your recipes for over a year now, but I've not written a comment in a while. Just wanted to say thanks very much for your recipes - and this one in particular. I will be trying it soon.
Chicken cordon bleu is one of my favorites. I usually never bother making it myself, I get it at a restaurant because I'm too scared of eating raw chicken (btw, how do you know the inside is cooked all the way? Could you maybe just fry it for a little bit until the crust is crispy and then put it in the oven like your fried chicken?)
@markiemarkstyle Yes, you could do that, but, remember, the chicken is very thin and the inner part of the roll (ham and cheese) does not need to be cooked, so it is unlikely that the chicken would be undercooked by the time it gets a nice golden crust. You can give it a little extra time on the top of the stove or put it in the oven for a few minutes to be certain.
You know , you maybe a Redneck , when you use your Husbands work mallet, as a meat tenderizer...
looks very good Betty..don"t , mind my lil kidding there..all in fun.. :))
wildshotsintheair 1 day ago
I will try an make this tonight for my gf happy valentines day :)
TrickyG88 1 week ago
bety what sauce can you put on top of it thankyou
misaelmedina13 3 weeks ago
i wish u was my mom betty..
AraDulce 4 weeks ago
THAT WAS THE BEST MEAL MY MOTHER HAD EVER MADE~ THANKS A WHOLE BUNCH\!!!!!! I AM BEGGING HER TO MAKE IT TOMORROW!!!! THANKS BETTY
peaceandlove2231 1 month ago
how about if the chicken cook in deep fried oil? is it save for the cheese would not spread out?
1988gery 1 month ago
Well.... The recipe was absolutely delicious!! My husband definitely approves :) you're a Godsend, Happy vacationing!
Julianandfaith 1 month ago
This recipe looks amazing :D I'm going to try it for dinner tonight, I hope it works out! Will definitely let you know how it worked out ;) And I love the step by step directions
Julianandfaith 1 month ago
YAY I MADE IT THANKS !! :)
AnthonyHames 1 month ago
what's the difference of fried compared to oven cooked chicken cordon bleu...i also experience my coating opening up... when is the right time to slice it...
flourhappy 1 month ago
@flourhappy It will cook faster in the oven and with less tending and trouble. If the coating is opening up, it may not have been a flat piece of chicken or toothpicked properly--some holes may have been there. I serve it immediately and let each person slice their own piece. These are large pieces, so you might slice them in two equal parts and serve two people.
--Betty :)
bettyskitchen 1 month ago
You are a such a pleasure to watch! Keep it up, Betty!!
4521danno 1 month ago
you are such a good cook! i wish i could do this as well as you can :(
Miranda9VM 2 months ago
dear betty,
can i use turky insted of ham.
mrthumbsup1987 2 months ago
@mrthumbsup1987 Yes, that would be great!
--Betty :)
bettyskitchen 2 months ago
i love how her videos are long and show step by step
toinbadass 2 months ago
Dear Betty - Can I baked this in the oven instead of frying?
wanabechefable 2 months ago
@wanabechefable Yes, it is very good baked in the oven. Spray the baking dish (or pan) and spray the top of the coated chicken.
--Betty :)
bettyskitchen 2 months ago
@bettyskitchen Thank you for your reply. Please indicate at what temperature and how long.
wanabechefable 2 months ago
@bettyskitchen Thank you so much for replying so fast. My guests are coming tonight and I have everything prepared (wrapped) when should I have it in the oven if we want to eat at 7 to 7 30? Can I make it now and just warm it up then?
wanabechefable 2 months ago
@wanabechefable Yes, you can make it now, and warm it up at about 6:30. I hate to be stressed doing the preparation after guests have arrived--but heating is no big deal!
--Betty :)
bettyskitchen 2 months ago
@wanabechefable I would bake it at 400 degrees (F) and turn when brown on the bottom side. When both sides are brown, it should be done. I would estimate about 30 minutes.
--Betty :)
bettyskitchen 2 months ago
@bettyskitchen Hi Betty. Thank you again for this wonderful recipe. It was very delicious and everyone loved it. They all wanted the recipe!!!! The only question I had...I did excatly as per your instruction, I fried four pieces in butter they all stayed intact, and the other 4 pieces I baked in the oven, but the coating in some pieces did not stay? What could have been the reason? Regardless they were delicious. Thank you again
wanabechefable 2 months ago
@wanabechefable You have more control when pan frying the chicken, because you can squeeze it back together if it starts to fall apart. The chicken in the oven may have had enough oil to make the coating slippery, but with toothpicks, the pieces should have held together.
--Betty :)
bettyskitchen 2 months ago
You are one proper lady. I am working on being an ideal/prize wife just like you.
PalaisCristalLLC 2 months ago
Your video inspired me to make a variation of ccb. I rolled mine up with country ham and provolone cheese, smoked them for a few hours, then finnished up with some bbq sauce. it was delicious! thanks!
GratefulWeimz89 2 months ago
Love this recipe!! I've made it and it was no trouble at all, thank you very much!!!
rosiocontreras1 2 months ago
@bettyskitchen hi Betty I don't know if you remember me we had a talk about KFC but anyway , I was wondering if you could mention my birthday in your next video my birthday is on the 7th of Dec And in the video instead of saying BouncyBooSadie could you just say Sadie . Thank You Very Much
BouncyBooSadie 2 months ago
hi Betty can this dish be baked instead? And how about wrapped in bacon. Baked bacon wrapped chicken cordon bleu now that sounds nice!
nancydrew5 2 months ago
@nancydrew5 Yes, that would work very well and taste great.
--Betty :)
bettyskitchen 2 months ago
Going right now to defrost some chicken breast to make this for dinner..yipppee!
KissHope 3 months ago
god im so high this looks amazing
MrDRLM 3 months ago
thks for the recipe!
recharchic 3 months ago
going to make this for a dinner for my boyfriend and i :) thanks !
qweenbish 3 months ago
this looks really i will try it!!
marcy1398 3 months ago
This is wonderful flavorful recipe. The best chicken cordon bleu of them all. You techniques especially made the chicken turn out really tasty! I hope you continue to make more videos!
MissMamiChula 3 months ago
i really want to make this but how do i know for sure it done? i'm so afread i'm going t ocook it and then cut into it and the chicken still be pink? also how high schould i have my stove turned up too?
TeaForMyLov 3 months ago
@TeaForMyLov You should cook it over medium heat. When it is golden over all of the outside, the chicken will be done. The innermost part (deli ham and cheese) doesn't need to be cooked--just warmed, so it is very easy to get a thin layer of chicken on the outside done.
--Betty :)
bettyskitchen 3 months ago
@bettyskitchen great! ty now i no what i'm haven for dinner next week! ur a big help!
TeaForMyLov 3 months ago
@TeaForMyLov
I have had the same concern about cooking chicken/meat so invested in a 5.00 thermometer from the store, that helps greatly.
KissHope 3 months ago
what is the egg wash
candyeyes121 3 months ago
@candyeyes121 I just used beaten eggs (2). You may add some water or milk, if you like.
--Betty :)
bettyskitchen 3 months ago
Hi shine!(: this looks delicious:D
macfanleapord 4 months ago
@macfanleapord Thanks!
--Shine :)
bettyskitchen 4 months ago
Hi Betty! I'm gonna make this on Friday! :) thanks for Ur recipe
corozal22 4 months ago
It is 2:43 AM here in the Philippines. And I want some Chicken Cordon Bleu. This video made me crave for food. It looks soooo good. YUMM!!! Oh, and I love your voice. I sounds so warm and comforting...
patbus23 4 months ago
@patbus23 Thanks for your nice comment! I appreciate it!
--Betty :)
bettyskitchen 4 months ago
Can I substitute butter for the egg wash? Because I think that the butter would add a lot of flavor!
oliverrespicio09 4 months ago
@oliverrespicio09 Yes, melted butter will allow the flour to stick and will taste really good.
--Betty :)
bettyskitchen 4 months ago
I always wondered how they got that damned ham & cheese inside when I was in the army... now I know... I haven't had Chicken Cordon Bleu since I was in Iraq. Can't wait to try this.
I need to become rich so I can hire a damned chef XD.
JeffreyOsb 4 months ago
going to be cooking this for my girlfriend. its her and my favorite. :) so THANKS soooo much for your tutorial.
popularvote101 4 months ago
@popularvote101 You're very welcome. I hope it comes out great!
--Betty :)
bettyskitchen 4 months ago
also by the way, your a life saver, before i got with my american boyfriend I didn't know how to cook much of american food, until I saw your videos and its just a big help in the kitchen. Every meal came out so wonderful, not even a mistake was made during the process and the results were excellent. I always watch your videos to know whats next for dinner. thnx a lot betty :)
NuNuGoRee 4 months ago 2
@NuNuGoRee You're welcome! Thanks for your sweet message.
--Betty :)
bettyskitchen 4 months ago
It looks sooooo delicious!!!! making me hungry watching this.
NuNuGoRee 4 months ago
@NuNuGoRee I hope you get a chance to try it!
--Betty :)
bettyskitchen 4 months ago
@bettyskitchen I can't believe a TV STAR replied to my comment!! I always loved you Betty! ! (:
idunnoproductionzz 5 months ago
This looks so good! I am definitley going to try this soon! :)
jessicamariebrownell 5 months ago
@jessicamariebrownell Thanks for your comment! I hope you enjoy the recipe!
--Betty :)
bettyskitchen 5 months ago
Betty you, as well as this tasty Chicken Cordon Bleu, are very elegant. Your quite galant as well.
idunnoproductionzz 5 months ago
@idunnoproductionzz Thanks for your sweet comment! I really appreciate it!
--Betty :)
bettyskitchen 5 months ago
Would it be OK to pre-make and freeze these after breading them and then cook them at a later date? Alternatively, I guess you could cook them, let them cool down and freeze and then later only reheat. What do you think would be best?
Roebuck456 5 months ago
@Roebuck456 You may do either; I would prefer to make them and cook them until they are done. Let them cool and then wrap them securely. (Aluminum foil would be great.) Freeze them. To re-heat, let them thaw in the aluminum foil, and when thawed, place them, still covered, in a pan in a 350 degree F oven and heat for about 20-25 minutes. Open the aluminum foil for the last 5 minutes or so, to insure a crispy outside coating. They will be just like freshly made Chicken Cordon Bleu.
--Betty :)
bettyskitchen 5 months ago
we're going to cook chicken cordon blue .. and we're going to use bacon instead of ham .. are we going to do the same way ? just like what you did in the ham ? i'm confused .. i really don't know how to cook :-( please help me .. more power ! :-) thank you ..
lhaine51 5 months ago
@lhaine51 You can certainly substitute bacon in place of the ham. You need to cook the bacon first, as done as you would like to eat it outside of this recipe. Everything else can be done by the recipe.
--Betty :)
bettyskitchen 5 months ago
Being a teacher I can tell you would have been a good teacher, i think i will cook these for the french girlfriend! Great job Betty- get her on TV!!!
handsandheels 5 months ago
@handsandheels Thanks for your lovely comment! I really appreciate it!
--Betty :)
bettyskitchen 5 months ago
Dear Betty, I have been watching few videos of yours and I am very much in love with your cooking! You are so easy to follow and I am interested in cooking some good food now. Thank you very much and please make more videos!!! :-)
MizztressOfSpices 6 months ago
@MizztressOfSpices Thanks for your sweet comment! I will be continuing to make videos.
--Betty :)
bettyskitchen 6 months ago
This looks soooo good !! I wish I could jump threw the screen of my laptop ! Im going to cook this for me and my boyfriend ! I hope I do it right, he's a picky eater lol = )
PraiseGod1991 6 months ago
@PraiseGod1991 Thanks for your lovely comment! I hope you and your boyfriend enjoy the chicken cordon bleu!
--Betty :)
bettyskitchen 6 months ago
Dear betty am going to cook chicken cordon bleu today , i will tell u how it taste :)
Bisoume 6 months ago
@Bisoume That's great! I hope you like it!
--Betty :)
bettyskitchen 6 months ago
@bettyskitchen : Hey dear , i did it , and all my family loved it , as we are muslims i put hashed meet instead of the ham we dont have the cheese u used so i used shedar cheese, it was so great recipe dear , thanks a lot and god bless u ,
Bisoume 6 months ago
@Bisoume Thanks for your great feedback! I really appreciate it! The hashed meat and Cheddar cheese are wonderful substitutions in this recipe!
--Betty :)
bettyskitchen 6 months ago
What would you serve this with? By the way it looks delicious!!!
ummmmm20 6 months ago
@ummmmm20 I would choose a starch-type dish and a vegetable dish. It would depend on the tastes of the people eating it. You're always safe with potatoes (maybe scalloped potatoes with cheese) and a vegetable with sauce (maybe asparagus with Hollandaise sauce). A dessert of chocolate mousse would be great!
--Betty :)
bettyskitchen 6 months ago
luv u betty
dpak163 6 months ago
@dpak163 Thanks for your lovely comment!
--Betty :)
bettyskitchen 6 months ago
I'd subsribe just for those beautiful plates.
LisaMentamir 6 months ago
@LisaMentamir Thanks for your compliment!
--Betty :)
bettyskitchen 6 months ago
@young91303 I hope you enjoy them! Thanks for your nice comment!
--Betty :)
bettyskitchen 6 months ago
Betty i love chicken cordon bleu, can we bake these? If so, for how long? Thank you
berviify 6 months ago
@berviify Yes you may bake these. Just put them in an appropriately sized greased baking dish at 350 degrees. Spray the top to keep them moist. Turn them after about 20 minutes. The total cooking time will probably be about 30 minutes. You may need to turn your oven to broil toward the end of baking, in order to have a nice, brown crust.
--Betty :)
bettyskitchen 6 months ago
@soprn69able Thanks!
--Betty :)
bettyskitchen 6 months ago
Have you used panko bread crumbs?
benway23 7 months ago
@benway23 I haven't used them with this particular dish, but I use them often and they would be great here!
--Betty :)
bettyskitchen 7 months ago
Wonderful!
benway23 7 months ago
@benway23 Thanks!
--Betty :)
bettyskitchen 7 months ago
please. you can use the principal rulers at the kitchen, why? because you can't use the watch when you are cooking but your plate is so delicious
SuperYenyu 7 months ago
@SuperYenyu Thanks for your comment!
--Betty :)
bettyskitchen 7 months ago
dear , am muslim , we dont eat ham or porc , can u please tell me if i can replace the ham with cheese or somthing else ?
our holly ramadan is next month ( its about fasting form sun rise to sun set ) am willing to try your recips , thanks a lot , god bless u
Bisoume 7 months ago
@Bisoume You could use thinly sliced roast beef. It would be a slightly different flavor, but it would be very good!
--Betty :)
bettyskitchen 7 months ago
@bettyskitchen : thanksss a looott <3
Bisoume 7 months ago
@Bisoume You're welcome!
--Betty :)
bettyskitchen 7 months ago
Comment removed
Bisoume 7 months ago
Comment removed
Bisoume 7 months ago
Thanks Betty!:)
acortezification 7 months ago
@acortezification You are very welcome!
--Betty :)
bettyskitchen 7 months ago
just found your channel and subbed! i love your videos! kind hugs from switzerland! i am just about to make a chicken cordonbleu tonight for my man :)
lakleo 7 months ago
@lakleo I hope you enjoy the chicken cordon bleu! Thanks for subbing! I will sub back!
--Betty :)
bettyskitchen 7 months ago
Ms. Betty should be the cook of the year she has Cooking Swagger..lol Excellent Recipe for UNCC college Student
ClydeYURM 8 months ago
@ClydeYURM Thanks for your lovely comment! I really appreciate it!
--Betty :)
bettyskitchen 8 months ago
Tnx betty..
MsKim003 8 months ago
@Betty
thank you so much for youre reply...
i love cooking, but we dont have oven, thats why i have limited recipe to try..hehe
this chicken cordon is great!! im planning to cook this for coming fathers day..
wish me luck..
hope to see m0re videos from u..
take care
MsKim003 8 months ago
@MsKim003 I think your Chicken Cordon Bleu will come out great for Father's Day!
--Betty :)
bettyskitchen 8 months ago
hi... i hope u can reply with my question..
in other video they use oven..
is it ok if i dont use oven?
MsKim003 8 months ago
@MsKim003 and whats the perfect sauce ??
MsKim003 8 months ago
@MsKim003 I personally like remoulade, but that's just an individual choice.
--Betty :)
bettyskitchen 8 months ago
@MsKim003 Yes, you can do this completely on the stovetop. The chicken is thin, so it does not need to be in the oven to cook quickly.
---Betty :)
bettyskitchen 8 months ago
Awesome actions....I'll be making this for my dinner party, next Thursday...thank you for the post
csumjr 8 months ago
@csumjr You're welcome! Thanks for your sweet comment!
--Betty :)
bettyskitchen 8 months ago
Yum! I love chicken cordon bleu, when I make it I put some flavored cream cheese like chive and onion with the ham and swiss and it's sooo good!! Next time you make this dish you should try it. I promise you wont regret it =)
MissAngie8787 8 months ago
@MissAngie8787 That sounds really good! Thanks for the great tip!
--Betty :)
bettyskitchen 8 months ago
Nice :))
azgawad 8 months ago
Nice :))
azgawad 8 months ago
@azgawad Thanks!
--Betty :)
bettyskitchen 8 months ago
Nice :)
azgawad 8 months ago
Yummy!!!! I'm doing this!!!!
strawberriesncandii 9 months ago
@strawberriesncandii Thanks for your sweet comment! I hope you enjoy the recipe!
--Betty :)
bettyskitchen 9 months ago
@bettyskitchen : this s awsome thanks and we will appriciate more vids :)
Bisoume 8 months ago
@Bisoume Thanks so much!
--Betty :)
bettyskitchen 8 months ago
wow dude that looks really good i have to try this
RandomHomosapien1 9 months ago
@RandomHomosapien1 Thanks for your nice comment!
--Betty :)
bettyskitchen 9 months ago
wow when you cut the chicken, it looked so moist and perfect! everything was in place. beautiful
Lauraloli1 9 months ago
@Lauraloli1 Thanks for your sweet comment!
--Betty :)
bettyskitchen 9 months ago
Darn,Darn, Darn, )::):)):): anyhow the chicken came out great, Thanks Betty
Tomsouthrock 9 months ago
@Tomsouthrock I'm glad you liked the chicken!
--Betty :)
bettyskitchen 9 months ago
Betty are you married ??????????????????
Tomsouthrock 9 months ago
@Tomsouthrock Yes, i am married to Rick, who is my cameraman!
--Betty :)
bettyskitchen 9 months ago
Know what Ma'am Betty? I made chicken cordon bleu but instead of Ham, I just used the cheese, carrots, tomatoes, onions, sweet bell pepper all chopped and wrapped with the chicken breast.
My nieces and nephew who absolutely despise eating vegetable didn't seem to mind and ate everything up. I cut it into bite sizes.
It was wonderful! I will try using fish...salmon perhaps. Fish cordon bleu..is there such a thing?
DonLouiVer 9 months ago
@DonLouiVer You chicken cordon blue with vegetables inside sounds wonderful! I've never heard of fish cordon blue--but it should taste good!
--Betty :)
bettyskitchen 9 months ago
would it have been better to deep fry them? or that wouldn't be good?
DonLouiVer 9 months ago
@DonLouiVer This dish is typically pan-fried, but it might be good deep-fried.
--Betty :)
bettyskitchen 9 months ago
betty i love this , but i was wondering why do you have to put the chicken in the refrigerator after you pin it and after you apply the bread crumbs?
Could i skip that step? or is it important?
cisnet1997 9 months ago
@cisnet1997 You may skip that step; it helps the chicken hold together better while your are browning the crust, but you will probably not have a problem with that.
--Betty :)
bettyskitchen 9 months ago
this is a great way to take out anger when your mad at someone :)
CuppyCakes8D 10 months ago
@CuppyCakes8D Yes, and you get some nice, tender chicken out of it!
--Betty :)
bettyskitchen 10 months ago
@kawihli You might try fried chicken cutlets. Take chicken breasts and pound them until they are 1/2-inch thick. Cut into appropriate serving sizes. Salt and pepper, to taste. Dip in flour, then into beaten egg, then into fine, dry breadcrumbs (they may be flavored). Fry in a large skillet in a few tablespoons of heated peanut oil about 3 or 4 minutes per side, until crisp and brown. Drain on paper towel. Continue, in batches, until all pieces have been cooked. Serve with a sauce.
--Betty :)
bettyskitchen 10 months ago
Betty i have less than 2 weeks to come up with a simple but, elegant chicken breast recipes. i have planned my husband a elegant black n gold 50th b-day gala. I dont want to add any other meat or cheese to the breast. Pls show me how i can prepare a nice breat that is simple yet, great.
kawihli 10 months ago
Betty i have less than 2 weeks to come up with a simple but, elegant chicken breast recipes. i have planned my husband a elegant black n gold 50th b-day gala. I dont want to add any other meat or cheese to the breast. Pls show me how i can prepare a nice breat that is simple yet, great.
kawihli 10 months ago
WOW CAN I MARRY YOU, YOU ARE PRETTY
Tomsouthrock 10 months ago
Thank you so much for an amazing video. I´ve never done it before, and, thanks to you now i can easily do it. You are amazing...........
thegiofamily 10 months ago
@thegiofamily Thanks for your sweet comment!
--Betty :)
bettyskitchen 10 months ago
Thank you so much for an amazing video. I´ve never done it before, and, thanks to you now i can easily do it. You are amazing...........
thegiofamily 10 months ago
BEST VIDEO ON YOUTUBE. I'M GOING TO DREAM OF INHALING IT THROUGH THE SCREEN!!! AAAAHHHH! HELP ME, SOMEONE!
mylife1221 10 months ago
@mylife1221 Thanks for your sweet comment!
--Betty :)
bettyskitchen 10 months ago
what do you usually set the stove to? medium for 25 minutes or so?
sscottr777 11 months ago
@sscottr777 Yes, medium for 25 minutes is fine.
--Betty :)
bettyskitchen 11 months ago
Betty, what's better...Baking or Frying this dish? If baking, at what oven temp?
BostonBrodel 11 months ago
@BostonBrodel Frying is easy and quick, but if you want to bake it, I would brown it on the stove first, and then put it in a pan lined with aluminum foil. Bring the foil up around it and bake at 350 for 30 minutes. Open the foil and crisp up the top for about 10 minutes.
--Betty :)
bettyskitchen 11 months ago
You're making me hungry. <3
MissContraryMary 11 months ago
Never thought of cooking it on a skillet, can't wait to try it :) great video!
littlemnstr215 11 months ago
HAHA I was looking at a couple cordon bleu videos and they all had a meat tenderizer. I wished I had a tenderizer, but then say your idea! Ive got a mallet!
CowboyCory1 11 months ago
A big thank you for your video! I used it to help cook my first valentine's day dinner for my wife. When she arrived home from work and learned of what dinner was going to be, she was thrilled. When I told her I made it from scratch (with your video as help), she was completely surprised. The best part was the look on her face when she took her first bite and loved the taste. She bragged to all her co-workers the next day that her husband CAN actually cook. Thank you Betty!
Sham03 1 year ago
@Sham03 Thanks for your lovely feedback! I really appreciate it!
--Betty :)
bettyskitchen 1 year ago
i believe it is not a recipe you shared with us, it is your passion. for that, i thank you. its very kind of you to do all the trouble for us. the cordon bleu looks absolutely heaven! and i want to try myself! again thank you so much!
cheers from Indonesia. =)
Philivix 1 year ago 7
I want Betty on the Food Network, she needs her own show. Them TV chefs have nothing on Betty.
J25x 1 year ago 8
nicee you pounded that meat lol but you really helped me out thank you
ICarnagezI 1 year ago
Hi betty, today my grandpa past away, i made him this today before he died and he said it was really great, he died a happy man, thank you for this recipe.
MrOldestPerson 1 year ago
@MrOldestPerson Please accept my condolences on your loss. I'm pleased to have helped given him pleasure in some small way. Thank you for relaying this anecdote during your time of sorrow.
Betty
bettyskitchen 1 year ago
I love egg wash too :D
mylife1221 1 year ago
OMG! I was crazily scratching my head and dreaming about it because it looks FANTASTIC!!!
mylife1221 1 year ago
this looks like a great recipie. I think I will use it for dinner with guests...I will let you know if I do!
beijosparavoce 1 year ago
yummy
wyh13794472747 1 year ago
Hi Betty! I've been following your recipes for over a year now, but I've not written a comment in a while. Just wanted to say thanks very much for your recipes - and this one in particular. I will be trying it soon.
Suedehead2008 1 year ago
@Suedehead2008 Thanks for your lovely comment! It is nice to hear from you. I hope you enjoy this recipe. Have a Happy New and Prosperous New Year!
--Betty :)
bettyskitchen 1 year ago
Chicken cordon bleu is one of my favorites. I usually never bother making it myself, I get it at a restaurant because I'm too scared of eating raw chicken (btw, how do you know the inside is cooked all the way? Could you maybe just fry it for a little bit until the crust is crispy and then put it in the oven like your fried chicken?)
markiemarkstyle 1 year ago
@markiemarkstyle Yes, you could do that, but, remember, the chicken is very thin and the inner part of the roll (ham and cheese) does not need to be cooked, so it is unlikely that the chicken would be undercooked by the time it gets a nice golden crust. You can give it a little extra time on the top of the stove or put it in the oven for a few minutes to be certain.
--Betty :)
bettyskitchen 1 year ago
hi betty... i forgot that the bread crumbs was supposed to be fine and buy the regular ones.... is that bad??
AnimeLover098 1 year ago
@AnimeLover098 bought**
AnimeLover098 1 year ago
@AnimeLover098 Yes, the cornstarch is so fine that is sticks really well to the chicken. That is helpful to this recipe.
--Betty :)
bettyskitchen 1 year ago
@bettyskitchen thank you so much
btw. i looove your videos. theyre so nice and clean.
and the ones ive tried were rea