How To Make Sous Vide Stuffed Chicken Breast w/ Carrot Puree Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor. Frequently Asked Questions About Sous Vide Chicken Breast. What are the downsides to cooking chicken sous vide.

This sous vide stuffed chicken breast is stuffed with Boursin cheese and toasted pine nuts, but to be completely honest, you can stuff it with just about anything you want. Fold the breast over the filling. Wrap tightly with the plastic wrap and mold the chicken into a uniform cylinder. We can cook Sous Vide Stuffed Chicken Breast w/ Carrot Puree by using 45 ingredients and 20 steps. Here is how you cook Sous Vide Stuffed Chicken Breast w/ Carrot Puree.

Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree

1. You need to prepare of Stuffing.
2. You need to prepare 1/2 bunch of spinach blanched and chopped.
3. Prepare 1/2 of diced zucchini.
4. You need to prepare 1/2 of diced and skinned Fuji apple.
5. You need to prepare 1 of diced shallot.
6. Prepare 3 of minced garlic cloves.
7. You need to prepare 1 of minced Thai chili or 1/2 jalapeno.
8. You need to prepare Squeeze of fresh lemon juice.
9. Prepare of Salt and pepper.
10. Prepare 1/4 tsp of paprika.
11. You need to prepare 1/2 cup of shredded white cheddar.
12. Prepare 1 tbls of shredded parmesan cheese.
13. Prepare of Chicken.
14. You need to prepare 2 of whole chicken breasts.
15. Prepare 1/2 tsp of paprika.
16. Prepare 1/4 tsp of Cayenne pepper.
17. Prepare 1/2 tsp of garlic powder.
18. Prepare 1/4 tsp of onion powder.
19. Prepare of Kosher salt.
20. Prepare of Pepper.
21. You need to prepare of Olive oil.
22. Prepare 2 sprigs of rosemary.
23. Prepare 6 sprigs of thyme.
24. You need to prepare 2 of whole garlic cloves.
25. Prepare 1/2 of shallot divided into 2 pieces.
26. Prepare of Carrot puree.
27. You need to prepare 5 of carrots sliced into thin round slices.
28. You need to prepare 4 tbls of butter.
29. You need to prepare 1 cup of water.
30. You need to prepare 2 of garlic cloves.
31. Prepare 1/2 tsp of salt.
32. Prepare of White wine sauce.
33. Prepare 1 cup of white wine - I used Sauvignon Blanc.
34. Prepare 1/2 of shallot minced.
35. Prepare 2 of garlic cloves minced.
36. Prepare 1/2 cup of chicken stock.
37. You need to prepare 1 tbls of olive oil.
38. You need to prepare 1 tbls of butter.
39. Prepare of Optional - Broccolini.
40. You need to prepare Bunch of broccolini.
41. Prepare 1 of garlic cloves minced.
42. You need to prepare 1/2 of shallot minced.
43. Prepare of Salt and pepper.
44. Prepare 1 tbls of butter.
45. You need to prepare 1/4 cup of water.

These simple chicken breasts are stuffed with a flavorful mushroom and mozzarella filling, then cooked sous-vide style for moist, tender meat. This is a recipe for moist and tender chicken breast stuffed with a mixture of cheeses and herbs. Serve with side dishes of your choice. Discover the magic of the internet at Imgur, a community powered entertainment destination.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree step by step

1. First off we want to start the stuffing..
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..
3. Add the chilies, apple, and zucchini and cook for another 2 mins..
4. Add the spinach and cook for 1 min more..
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..
6. Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool..
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..
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..
9. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently..
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..
11. Seal the bag..
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..
13. After bath is to temp add the chicken bag in and cook for at least 2 hrs..
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..
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..
16. After carrots are cooked blend them until they are smooth. Add salt if needed..
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..
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..
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..
20. Plate and serve..

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