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- Hey, it's Alix and today I'm gonna show you
how to make my chicken cordon bleu bake.
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Cordon bleu.
So this recipe is kind of a cross
between a classic chicken cordon bleu and a beef wellington.
So I have the classic elements of a chicken cordon bleu
but instead of the breading outside, I did a pastry outside.
So the chicken cordon bleu inside
is all very classic and traditional.
So you can choose to season your breast individually
but I just threw them all in the bowl
and seasoned that all in there
just to make it a little easier and faster.
So you're gonna wanna pound out your chicken breast
until it's pretty thin.
This will help you to roll it in the next step.
If you happen to have a metal mallet,
that's a really easy way
to make sure your chicken is pounded out properly
but there's other tools you can use
laying around in your house
to make sure you get that thin piece of chicken.
I used a wooden spoon.
It takes a little extra effort but it still works
and you could also use a cast iron skillet.
So I layered this with a double layer of the cheese
just to make sure you get that extra
ooey gooey cheesy center
and it actually made for a pretty good visual at the end.
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So to make the rolling process easier,
I had my chicken on a piece of a plastic wrap
so once you roll it up
you're able to encase that in the plastic
and roll it even tighter.
You want a really tight seal
so rolling it back and forth will help you achieve that.
You kind of wanna get all of the air you can out of it
and tightly roll it and seal it on the edges
so that you have a nice tight little chicken.
Little chicken.
They look like little piggies.
So putting the chicken back in the fridge
is an important step to allow the chicken to kinda firm up
and hold its shape.
So now for the outside I used puff pastry
because that is classic to a beef wellington.
I trimmed the puff pastry down
just because with the individual wrapped chickens
you don't wanna have too much extra puff pastry
'cause it'll just be too bready
and also it might not cook all the way through
if there's a lot of extra kind of bunched up right there.
So classically in a wellington
the puff pastry is brushed with English mustard.
You can really use any mustard variety that you like
like a Dijon or just a regular yellow mustard
but English mustard has a ton of flavor
and a really bright vibrant yellow color
and you can usually find it at most grocery stores.
So once our chickens are cooled and set,
pop that right on the puff pastry and give it a wrap.
Now, again, if you have too much extra puff pastry,
trim that off and then you can tuck the sides under
and kind of fix it so it looks really nice.
The egg wash will help your puff pastry
get really nice and brown and golden color once it's baked.
So then it's time to get a little fancy with it.
So in order to create a nice design on the outside,
I took a fork and kind of drew marks
in the puff pastry itself.
So I did the lines one way
and then I went back and did it diagonally
so it had a nice kind of diamond pattern on the puff pastry.
So once it bakes, it looks really nice and pretty
then hit it with a little more salt
and you're ready to bake.
Salt bae that ish.
So you wanna bake your rolls
until of course the chicken is cooked through.
Now, this chicken will actually cook pretty fast
because it's pounded out so thin.
So it just won't take as long to cook
as like a full piece of chicken breast
but you also are looking for a really deep
golden brown color on the puff pastry
to make sure it's all the way cooked through.
Pounding out the chicken breast and rolling it up like this
will help you get that really beautiful spiral center
that every chicken cordon bleu should have.
Also, what's great about using the puff pastry
as opposed to a classic chicken cordon bleu breading
is that it's so much cleaner.
Breading is often pretty messy
since you have a lot going on with the egg
and the bread crumbs and the flour
but this, you get it all in one go and no mess, no fuss.
That's what I like.
This dish is also super showstopping.
It's a great dish for a dinner party.
They're pretty big
so you might not need to eat the whole thing
but they look really fancy and they taste even better.
- Hello, my name is Alvin and today I will be showing you
my recipe for chicken Parmesan stuffed garlic bread.
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So this is definitely one of my more crazier Tasty recipes.
I sat on this concept for like six months.
I'm not even kidding.
I really wanna combine garlic bread with something else
because everybody likes garlic bread
and garlic bread should not be only a side dish.
It deserves to be the main attraction.
I wanna combine it with something that's like an entree
so I was like, oh, what do you eat garlic bread with?
Meatballs, spaghetti, pasta, chicken Parm,
ooh, chicken Parm sounds really good.
It's about everything that garlic bread needs
in a best friend.
I was like, I need to find a way
to make chicken Parmesan mixed in with garlic bread.
So my idea was that instead of doing a whole chicken breast,
I would cut chicken breast up into smaller strips,
bread them, fry them separately
so you almost have these little chicken tenders
that you can work with.
After that, I would wrap each chicken tender
with a slice of mozzarella cheese
because that's what chicken Parm means
and then I will take this little chicken,
cheese cylindrical thingy
and put it inside a hollowed out baguette.
I think that you need to make sure that you get a baguette
that is not too thin because you're going to hollow it out.
'Cause you're gonna hollow out the baguette,
you need to make sure
that you take a really thin sharp knife
and cut out the filling of the bread.
We don't wanna waste that.
You can use that for croutons.
Sometimes the middle of the bread can be the best part.
I ate way too much of it as a kid so don't throw that away
but just make sure that you hollow out a big enough hole
that your fried chicken with the cheese around it can fit in
and I would cut that into small pieces.
Try to make sure that when you cut your chicken,
it's uniform all the way through
because if you start with a piece that's too wide on one end
and too narrow on the other,
you might get halfway into the bread
and then it's gonna be like nope,
I don't wanna go in anymore and then it'll stop.
Once you perfectly fit the chicken and the cheese
inside the baguette, you wanna make sure
that you line it all up, cut them into about an inch piece
'cause this is meant to be handheld food.
Once you cut them up, line it on the tray,
brush some amazing garlic butter
that you make over the top which is super, super easy.
Just some garlic, just some butter,
maybe some parsley if you want color.
Be liberal, garlic bread.
Whoever's eating it,
I don't think they're trying to be on a diet so,
and you also don't have to tell them how much you put in it
so brush liberally, it'll get absorbed, it'll be delicious.
Nobody's gonna complain.
Everybody loves garlic bread.
After you brush it with butter, cover it with foil or don't
depending on how crispy you want your garlic bread.
Take it off and you have this wonderful,
wonderful finger food for a party.
What's great about it is because you've made these cuts
and because you put them back together in the oven,
the cheese is actually going to help it all stick together.
So when it comes to the table and people pull it apart,
you'll get that amazing signature Tasty cheese pull
that I have spent way too long trying to get sometimes.
I think you can serve it with a side of marinara sauce.
You have all the elements of chicken Parmesan
and garlic bread in one single bite
which I think is really, really cool
because it's a handheld version of a usual dish
that requires a fork and a knife.
So I think this is a great idea.
I wasn't sure if it was gonna be too much work
where everybody was gonna be like, this is stupid,
why would you ever do this
but eventually one day I was like, you know what, Alvin,
if you're not gonna make this idea, you'll probably go mad
so I buckled down, I cooked the recipe, I edited the video
and it actually turned out to be really, really cool.
If you have a party coming up and you wanna make this dish,
feel free to customize it however you like.
If you end up making it, let me know,
post it in the comments.
I wanna see a picture
because I love when people make my recipes.
So feel free to do it for any party.
I will guarantee it's a crowd pleaser.
So happy cooking.
- Hi, I'm Alexis and I'm the senior food specialist
here at Tasty.
Today, I'm gonna show you how to make my chicken teriyaki
crispy rice noodle bowl.
I love chicken teriyaki but it can often feel so heavy to me
and I wanted to make it in a way that felt lighter
and a little more exciting.
So I think using the fried noodles
and incorporating some of these other really fresh toppings
makes it feel fresh and exciting
while still having that really incredible flavor
from the teriyaki sauce.
So to start this recipe,
you're going to make the teriyaki sauce.
It's really simple.
You're whisking a few ingredients together and set it aside.
So I used really thin vermicelli noodles for this.
So you wanna make sure that you're taking small portions
of the noodles off.
If you put the whole thing in, it's not gonna fry correctly.
Break it apart.
Take a handful of the dry noodles before you start to fry.
You also wanna fry the noodles in batches
so that they all get evenly cooked.
If you overcrowd the pan, they're gonna get burnt.
So whenever you're frying,
you really wanna make sure it's the right temperature
so you get the right consistency and that it cooks through.
We tried frying these noodles at different temperatures
and too low and nothing happens.
They just become oily noodles.
If it's too high, the noodles will get brown really fast.
So you really wanna use a thermometer.
So the rice noodles are gonna cook really, really fast.
As soon as they've expanded, you can use a slotted spoon
to remove them onto a sheet tray.
Once you fry the vermicelli noodles,
they just get this incredible crunch
which I personally love.
So once your noodles are fried,
you can move on to the chicken.
Gonna salt and pepper the chicken.
Add it to a wok.
And at this point then you're gonna add
that reserved teriyaki sauce.
This takes a few minutes
and the chicken's gonna get really shellacked
with this incredible sauce.
It's gonna be deep and flavorful and it's,
I mean, it's truly such a good sauce.
You could just kind of drink it if you wanted.
I think the joy of this dish is that it has a ton of flavor
but that it's really easy to do.
Frying sure will take a few minutes
but honestly, you could do this for under an hour.
This could be a weeknight meal
that's more interesting than takeout
and it's more interesting than your usual chicken teriyaki.
Once you're done with the chicken,
you can serve it over the noodles.
I added some stuff like snap peas, radish and scallions
but you can top it with whatever you like.
You can also just make the chicken on your own.
You could bake the rice noodles on their own
and put other toppings, something like shrimp
or vegetarian stir fry.
It's a really versatile recipe.
These noodles are worth making on their own,
the chicken teriyaki's worth making on its own
but if you make it and use other ingredients,
other toppings, let us know in the comments.
We wanna see what you're making.
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