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Home Sous Vide Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Name: How to cook Sous Vide Stuffed Chicken Breast w/ Carrot Puree - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Spice Mix

Sous Vide Stuffed Chicken Breast w/ Carrot Puree

I made this for my wife for Valentine's day. She loves chicken but always wants to try it in different ways. So I made a dish with different techniques and is able to takeover her pallet with fresh flavors from the veggies, sweetness from the apple, sour notes from the lemon and white wine sauce, spice from the Chilies, salty from the chicken, and umami from the carrot puree.

Ingredient

Food ration :

2 servings

Cooking time :

1.5 hrs

1/2 bunch

spinach blanched and chopped

1/2

diced zucchini

1/2

diced and skinned Fuji apple

diced shallot

minced garlic cloves

minced Thai chili or 1/2 jalapeno

Squeeze

fresh lemon juice

1/2 tsp

paprika

1/2 cup

shredded white cheddar

1 tbls

shredded parmesan cheese

whole chicken breasts

1/4 tsp

Cayenne pepper

1/2 tsp

garlic powder

1/4 tsp

onion powder

2 sprigs

rosemary

6 sprigs

thyme

whole garlic cloves

1/2

shallot divided into 2 pieces

carrots sliced into thin round slices

1 tbls

butter

1/4 cup

water

garlic cloves

1/2 tsp

salt

1 cup

white wine - I used Sauvignon Blanc

1/2

shallot minced

garlic cloves minced

1/2 cup

chicken stock

1 tbls

olive oil

Bunch

broccolini

Cooking instructions

* Step 1

First off we want to start the stuffing.

* Step 2

Get a pan on med heat and add some olive oil to pan. When oil is hot add the shallots first and cook for 2 mins then add the garlic and cook for 1 min.

* Step 3

Add the chilies, apple, and zucchini and cook for another 2 mins.

* Step 4

Add the spinach and cook for 1 min more.

* Step 5

Add the seasonings to the pan. Add salt and pepper to taste. Then add a small squeeze of lemon juice. Taste and see if it needs any additional salt is needed.

* Step 6

Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool.

* Step 7

The chicken will need to handled carefully so it can be stuffed without breaking. First take a knife and insert it into the fattest part of breast in center. Then push knife in making sure you don't create any holes and get as close to tip of chicken as possible. Repeat with 2nd breast.

* Step 8

Stuff the chicken with your fingers by pushing the stuffing in, and pushing it back with your finger or back end of spoon. Be gentle you don't want to tear the chicken apart.

* Step 9

Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently.

* Step 10

Get a vacuum sealed bag large enough for both chicken breasts. Place the chicken in, then add the garlic cloves, shallots, and herbs to top of each breast.

* Step 11

Seal the bag.

* Step 12

Turn sous vide on to 140F and let water bath get to temp. While bath is getting to temp place chicken into fridge to help the stuffing set.

* Step 13

After bath is to temp add the chicken bag in and cook for at least 2 hrs.

* Step 14

When chicken is done in sous vide. Pat chicken dry and get a pan very hot on high flame and sear both sides for a minute with some oil.

* Step 15

For the carrot puree add all ingredients to a sauce pan on med heat covered. And cook until carrots are soft. Keep checking carrots and add water if needed. You will need a bit of water when you add the carrots to the blender.

* Step 16

After carrots are cooked blend them until they are smooth. Add salt if needed.

* Step 17

For wine sauce put a sauce pan on med heat. Add olive oil and cook the shallots and garlic for 2 mins. Turn heat up to high then add the white wine.

* Step 18

Cook wine down until alcohol is out then add the chicken stock. Cook this down to 1/2 volume then add the butter and whisk to help thicken the sauce. Taste and add salt if needed. Set sauce aside when finished.

* Step 19

For Broccolini add butter to a pan, when melted add the shallots and garlic. Then add the Broccolini. After it has cooked for 4 mins add the water. And cook till water is almost completely evaporated and Broccolini is cooked.