Classic Chicken Cordon Bleu

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[@joeclark7082]

Daddy Jack is still my go to for great recipes. Rip Jack, your legacy is strong!

[@franciscoramirez4179]

Yes Sir!👍🏻👍🏻👍🏻👍🏻👍🏻

[@georgefoley1665]

Couldn’t help but love you man. Hope your cooking on the other side. You were a gift, miss you. RIP

[@willywill74]

RIP brother!!! Ill miss these videos learned allot watching over the years.

[@robertbreezee6138]

Jack passed away?

[@willywill74]

@@robertbreezee6138 Jack had a triple bypass heart surgery in September and started having complications.

[@sayantan21284]

Oh no....No....Such a sad news....

[@markigomez]

Wow he passed? RIP

[@8andsk835]

Old school chef.. love it.

[@martinslovak9767]

Yes yes, traditional chefs. 👍

[@Tom-uw2ok]

If you love food poisoning lol. The food looks great, but this guy is a train wreck 8n regards to food safety.

[@sidewaysrain7609]

My favorite condiment Dijon Salmonella Mustard!

[@xlX2FreshXlx]

He burnt the hell outta what appears to be a steak...

[@pugsly4489]

@@xlX2FreshXlx lol i caught that too

[@NoOneButJesus]

I made this Classic Chicken Cordon Bleu today for lunch and it was absolutely AWESOME! Thanks Mr. Jack.

[@chaplinsrestaurant]

Good for you, can't go wrong with that dish Eric. Glad your putting these videos to go use and teaching yourself. Bravo! Jack Become a Member Of "Cooking With The Blues" patreon.com/cookingwiththeblues

[@tonyz7189]

Guy : “Hey jack what should I set the stove at?” Jack : “Not Too Hot but hot enough“ Guy: “o....k... thanks....”

[@driver2909]

Lmao RIP Jack

[@Billy-rq9hs]

That’s every chef’s response

[@shadowx2447]

RIP big chef, someday we will meet again in Heaven and it will be our pleasure for us to cook for you. You remind me of my father that he passes away in 2011. Your video will entertain us for decades to come!

[@barryc.6146]

I retired in 2013 and live in Houston, Tx., but worked for a company in Malden, Ma. for 25 years. I spent a few weeks in the area each year, and would have loved to eat at Chaplin's! I hope to visit the area again, but until then I'm enjoying the cooking recipes and demos. Thanks!

[@Wateringman]

Good luck!

[@bluesman7703]

This man is the O G of soul food !!! MANY THANKS FROM THE WEST COAST MY BROTHER ! KEEP ON BLUES-IN !!! DIG IT !

[@octavian99]

You continue to ROCK, Mr. Singing the Blues......love all your videos.....good stuff done the way I eat!

[@chuckbledsoe6279]

Terrific. Now that is simple and delicious. Thanks for the video.

[@chrisbrothelegend7182]

Love making your recipes Daddy Jack! You will always be with us.

[@WilberPorchTalks]

Jack , wife and i like this recipe so much that we make it every weekend

[@georgetitchmarsh4606]

Excellent work shef and excellent singing in the back ground. ❤

[@theoldbigmoose]

We miss you, man with the great big heart and spirit!

[@cosanostra7112]

150 years of italian restaurant biz my family from italy . i really enjoy your show

[@conniec4936]

Great recipe! Wonderfully tasty and succulent!! Yes, I put mustard in ramekin, first, then spread it on chicken breasts from there! Give this chef a break!!! He may have gone trough several jars of mustard that day and threw the last one away!!! So... No problem!!! Appreciate his technique for that special dinner, and then do your own best way in preparing it!!!

[@gregchambers6100]

Seine Sorgfalt und Präzision sowie seine Liebe zum Detail sind bewundernswert und verdienen einen Ehrenplatz in der Geschichte und in unseren Herzen.

[@lindaaurora7121]

Love to watch this man cooking

[@fadisarsak8435]

i clicked on this video because of the pan, real cooking is not about fancy shiny tools, real cooking all about the realty, love and the experience. great job guys if i ever visit new london i will make sure to visit you guys and shake hand with you.

[@danaswigart3870]

This is one of my favorite things to eat is cordon blue .my mouth is watering.

[@johncrawford8481]

The best recipe from a master chef, who recently passed! RIP, Daddy Jack, you are missed but cook for everyone in Heaven cause that’s what they want you to do! Make sure they give you the same pots and pans and stove so you can satisfy all. Better yet, I say we put Daddy Jacks chicken pounder, pots, pans, stoves and magic wooden spoons in a museum. 😞❤️

[@Scottjf8]

He did??

[@johncrawford8481]

@@Scottjf8 Sadly, yes!

[@mydrunkenfriends1663]

RIP show em how its done up there with Mom!

[@rakoonloufa88]

He die??😢

[@charliebruckman8661]

After so many tries and failures you taught me how to do this perfectly. THANK YOU CHEF JACK!!!!

[@chaplinsrestaurant]

Nice to hear, Charlie. Glad you stayed on it, until you got your recipe where you wanted it to be. Thank you for watching the channel. Good Gravy, Jack Become a Member Of "Cooking With The Blues" www.patreon.com/CookingWithTheBlues For Blackened Seasoning, CD and other Memorabilia visit: www.daddyjacksnewlondon.com

[@krimpoo]

How,exactly,does one 'fail' at such a basic recipe?

[@charliebruckman8661]

To answer you Bobby, most of these call for you to roll them, tooth pick and fry but mine seem to fall apart or turn out to be a trainwreck. His way doesn't require rolling. Simple. Works for me.

[@richmohammed1714]

Rip brother your recipes is definitely a staple in my house

[@raulesquibel9349]

Great cooking chef , hello from Hayward California

[@dlvox5222]

I want a turkey sandwich with that mustard after the spoon has been on raw chicken. Keeps you regular.

[@johnblount1347]

First thing i saw lol.. please say thats the only thing its used for

[@budmangt2]

Like Gordon Ramsey would say, "It's Raw! you want to kill someone!" LOL!

[@stevevalido6290]

You'll be ok lol

[@patriciasmith7074]

Some of these kitchens are not run very sanitary. Health department should cite him for doing that? PRETTY GROSS!

[@cliffbrown5767]

The very first thing I saw. Don't think I would eat at this place :)

[@bigjake1rkp]

Awesome recipe i tried it this weekend it was a big hit thank you and keep em coming..

[@krimpoo]

Wait until you try seasoning it and adding spice (flavour).... did you remember to put the raw chicken juice into your jar of mustard like he did?

[@phoenixblack1220]

Nice and simple. Love it!!

[@curtzeek8818]

Looks good. I like using Swiss, Prosciutto, a little salt and pepper and Tarragon. Smells and tastes fantastic!

[@kaysee2112]

Now this is is a for real cooking channel. You got skills. Like your methods.👍

[@737simviator]

the fuck, this is crappppppppppppppp

[@bltoth1955]

That mustard spoon had a lot of raw chicken juice on it. And I know kitchens don’t throw anything out.

[@lootbaglarry8.2]

R.I.P. the best old style chef 🍻

[@timothyperreault7259]

Awesome style great recipe! I’ll do this one !

[@hackupboulders]

This is 'Chicken with the Bleu's'. Looks great Jack!

[@drewcarr1]

So much passion!!!!!!!!!!!

[@scottbrooks2255]

Love this guy! My kind of chef!

[@bsizzlehill2283]

You should put plastic wrap over the chicken before pounding it. Its splattering everywhere. Plus green cutting boards are for veggies only.

[@bsizzlehill2283]

@Mike Lyons haha. Good one. But wait.. I can't breathe... ffuck.

[@reinacoffee8557]

Really? My cutting board is green too, and I use it for whatever I feel like it. It doesn't matter!!!

[@hotgusta]

The amount of cross contamination in the first 3 min is staggering lol. RIP bro. Still love ya

[@Badger369]

Yum is a mantra.

[@corinerobillard7543]

yum yum yummmmy. hey chef...you really know what your doing there....that's one nice looking chicken cordon bleu....and by the way I'm from Quebec and my mouth is watering right now. I will try your method very soon....thank you for shareing💖💖

[@tobybryant8597]

If u don't have anything nice to say in the comments don't say anything at all! We love this man and he just died so beat it if u can't say nice things

[@patrickreynolds6861]

Just made this tonight...WOW!! Thanks Jack! I'm not too far from Connecticut. Down here in Joisey...LOL I have to get there this summer.

[@douglash.1268]

Love this guy. Watched tons of his videos, but still don't know what heat the oven is set at. lol

[@gerardjones7881]

400

[@MichelLinschoten]

Precisely, this is how I cook too . All on eye, ear, smell . And never disappointed the dining table at my house (I used to cook for 6) I learned lot from my past culinary classes I enjoyed. But mostly from guys like Seen in the video, no bullshit , keeping it simple , rustic and delicious

[@Yeahpuh]

That flip was amazing.

[@The4GunGuy]

Every recipe you cooked Daddy Jack was not what I expected it to be...Like this one, usually Cordon Bleu is rolled up, but not Daddy Jack! He makes a sandwich out of the thing that looks and probably tastes awesome. RIP Daddy Jack, learned a lot from you.

[@WarrenSt.James_Guitarist]

sure miss you,Jack...God bless you!..may you rest in well deserved peace!

[@michaeloreilly2533]

I make this with iberico ham. A little bit goes a long way in elevating this dish to a new place.

[@mw3isbetterthanmw22]

What a waste of a quality product

[@michaeloreilly2533]

@@mw3isbetterthanmw22 quality product is never wasted if you enjoy eating it.

[@jamesdias5888]

Made Chicken Cordon Bleu tonight, well close to it. Went to the store forgot what kind of mustard, but I found some. Forgot what kind of ham, but I found some, forgot what kind of cheese, but I found some. Don't have an oven too. But, no I'm not making this up. came out good. Thank's Jim PS could you put the list in too.

[@NolaGB]

Love Chicken Cordon Bleu!!! I've never seen it prepared like this before, but really like this way! Will definitely try this!!!

[@dougsymes3286]

Thanks Papa Jack, R.I.P.

[@MrTeddyboom]

I did think you missed that double slice of cheese, but you pulled a fast one one me. haha Damn bro, that looks so good. Love it. You win.

[@josephargentiero5964]

Miss you brother, R.I.P.

[@thepartae9461]

Cordon Blue! haha Man I love this guy, good honest man, cooking good honest food!

[@JRCW892]

Cordon bleu. C'est français.

[@peraoroslamoski4151]

Chef like hell!!! Best wishes from Serbia

[@mw3isbetterthanmw22]

That mustard empty as shit 🤣

[@SunnyvaleTrailerParkSupervisor]

Mw2 is better bro

[@johnstorace1967]

Spoon back and forth from raw chicken to mustard jar? 🤔

[@jonathanmarse1406]

“Let me just put some salmonella in my mustard jar.”

[@youdandee1]

Thank you Jack I'm going with your version and thank you for the video

[@silvz6442]

That spoon went from raw chicken back into the jar. I would like to hope that he prepped some already and will prep some more after but I doubt that's the case. Don't eat that mustard without cooking it lol xD edit: Then his hand goes from the raw chicken to the salt and pepper and back. This guy is gonna get people sick...

[@neilbayley4865]

Thank you! Someone said it! I get its old school no frills cooking but come on its not gonna cost you anything to not cross contaminate everything

[@silvz6442]

@@neilbayley4865 I've been cooking professionally for almost 6 years now and luckily have not seen anything this bad in person. I was sous at the last place I worked and if I saw something like this that person would be let go. It shows a lack of care that is completely unacceptable when you're cooking food that goes into other peoples' bodies. Honestly, his recipe is weird because it's sandwiched - lazy way I guess. I like to roll mine up wrap in plastic and let them harden a little in the fridge before flour egg fresh breadcrumbs and frying all sides then finishing in the oven. Quick cheesy bechamel and you have a recipe that will blow people's minds.

[@pauldimarco9718]

Exactly what I was thinking…. Not cool

[@markigomez]

While you're food tastes like shit

[@dragonmike7474]

He cooking for the Angels 😇 😍 now. Miss you 😔

[@Thehumbleking]

Respect from Brussels, Belgium!

[@chaplinsrestaurant]

Great chefs and chocolates from Belgium and I'm sure great people King. The Best, Jack

[@jdllars]

Love this guy! Fav Fab cook!

[@RobHelmink]

Looks tasty! Nice video's btw!

[@TheOriginalHeisenberg]

My guy beat the hell out that yard bird! 🤣🤣🤣🤣

[@kelaauger5359]

With the garlic mash potatoes. Awesome! And! Mash with skins on...even better. Havent peeled a potatoe since '96. Cheers Jack. K.Auger, Victoria, BC

[@tiktokrockmyworld3316]

Simply Amazing sir

[@steveum8724]

THE MAN !!

[@mikepazzree1340]

I will try this tomorrow. Thank you for another amazing lesson

[@luernesto74]

Such a great cook👌👌👌

[@BuddhaBlurbs]

Gonna miss Daddy Jack.. Guess we still got him on KZbin..

[@maliwan516]

What... can't end it like that, need to see someone eat that masterpiece

[@devlrejct1630]

My birth place

[@chadgayken1934]

He just contaminated that jar of mustard and beat the chicken the hell up.

[@user-jn2wx7db1c]

Love your videos. Copy your meals. Thank you, Jack. Love ❤️ it

[@yeseniadilonex]

This guy knows what he’s doing

[@lilyanncookies96]

thanks jack

[@cabritotrucking4396]

Note to self do not order a sandwich or anything that has mustard at that restaurant.

[@MarieDipiero]

Great recipe! Thanks, Jack! You can hear him throw the mustard jar in the trash can next to him. No worries.

[@BlazeChronicGreen420]

Erica Riberas the empty one He opened a brand new jar and stuck the raw chicken spoon in a brand new jar.

[@richlinlaw]

You sir are no inspector

[@BarryB382]

@@BlazeChronicGreen420 Super disgusting, wonder how many people end up with food poisoning from this place.

[@Crurned]

I will try your technique, uses the whole chicken breast instead of one side. It also gives me additional meat!

[@DZimmer000]

That our boy Sal hanging out in the mustard in the background. Sal Monella. Great Guy.

[@fryBASS]

Salmonella doesn’t live in mustard. Look it up

[@DZimmer000]

@@fryBASS that was meant as a joke.

[@devonfitz5760]

@@fryBASS it does after he touched the raw chicken and stuck it back in the jar, its cross contamination 101.

[@robinwood2548]

I'm Gonna Try This Recipe. Jack Your The Best I've Learned A lot From You I Am From Vermont Gonna Try To Get Down Your Way Next Summer!!

[@Ashutoshkumar-ci4os]

*you're

[@jdog081290]

@@Ashutoshkumar-ci4os short hnd

[@DonnielSeymour]

Wow looks like a winner!

[@ewbrower]

Just made this last night, thanks chef!

[@camachojosh]

what veg is being prepped on the green cutting board next ?

[@SeanPlunkett013]

all time

[@country4lyfe365]

I miss this fella soo much. God bless ya . Much ❤ lindiana.

[@BarryB382]

Look yummy, but, he kept putting the spoon with the chicken juices in the mustard jar.

[@liger88OZQ8]

how did the chicken stuck together?? did you use anything to keep it together before you fried it??

[@johnsinclair8781]

Pounded thin, raw meat will stick to itself if it sits a few minutes. (Jack kept it in the fridge until an order came in, then he breaded it.) Jaques Pepin did this with stuffed breasts so he didn’t have to bother with skewers or toothpicks.

[@richardharach3540]

When he dips it in the flower then the egg That’s what keeps on together I prefer to not fry it or just put it in the oven it’s not a fatty

[@dnb3810]

@@richardharach3540 not a fatty at all

[@Captain-Nostromo]

One of my favorite meals😀

[@arturopineda7594]

4:06 baby Swiss 👶🏻 🧀

[@5outchef973]

great guy man

[@AUDIS23456]

Love your passion for cooking, keep up the good work!

[@dragonmike7474]

RIP HE COOKING FOR THE ANGEL'S NOW

[@jojofixer]

At ease folks. He is showing off for the camera. He expects us to follow his techniques and recipes, not his cleanliness mishaps. I love big Daddy Jack and his stove-top creations. The way he haphazardly starts with a toss of butter and a squirt of oil in a pan and ends with a great looking mouth-watering dish, with sauce. BTW Bob's camera work is xlnt, that nobody mentions. This response is to an 8 year old video.

[@kevinokeefe8783]

I agree 100 percent have been watching for 8 years and he is by far my favorite chef on youtube, I dont point fingers at the dont,s by the so called experts on here commenting, just the great end results after he is finished.

[@samanthamorgan8117]

Is it that hard to type excellent fam.

[@jefty6675]

Sarap naman ng chicken cordon bleu mo sir. Yummy.

[@eXtremeMohaz]

hi..just want to ask if there's other way to replace the ham? coz i don't eat ham or pork...what can you suggest? Thanks much. i love your way of cooking very simple yet so real...

[@suedeB05]

RIP Daddy J

[@myluresstuckinatree2111]

Skillet not too hot he says, meanwhile there’s an inferno blazing under the thing

[@driver2909]

That meat tenderizer looks like it's right out of the Flintstones.

[@michaeldesilvio221]

You always got to have music playing. 👍

[@muffy8917]

Food safety out the window lol