Chicken Cordon Bleu — like nothing you've ever seen before

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Chicken Cordon Bleu — like nothing you've ever seen before

Today we'll show you a unique version of the cordon bleu recipe, unlike anything you've ever seen. We'll prepare a delicious chicken cordon bleu, starting with the stuffing and guiding you through each step to achieve a spectacular dish.

Today we're elevating a classic: Chicken Cordon Bleu, reinvented with a creamy Gruyère béchamel, strands of mashed potato, and an irresistible coconut and tandoori sauce.

In this video, I'll show you step by step how to achieve that perfect golden finish, how to shape the stuffed cylinder, and how to create a presentation worthy of a Michelin-starred restaurant.

A recipe that combines technique, flavor, and presentation in a single dish. Cooking Recipes | JRF Chef — where haute cuisine is enjoyed at home.

*FOR THE FILLING*
200 ml Whole milk
20 g Softened butter
20 g All-purpose flour
50 g Gruyère cheese
60 g Cooked ham
Salt, pepper, and nutmeg to taste
*FOR THE MASHED POTATOES*
600 g Monalisa potatoes
25 g Browned butter
100 ml Heavy cream
100 ml Whole milk
25 g Fresh butter to taste Salt
*FOR THE CHICKEN*
400g Chicken breast
2 Whole eggs
60g Flour
100g Breadcrumbs
Salt and pepper to taste
*FOR THE SAUCE*
25g Chopped shallot
15g Butter
100ml Coconut milk
35ml Chicken stock
2g Tandoori spice blend