Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sous vide stuffed chicken breast w/ carrot puree. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Sous Vide Stuffed Chicken Breast w/ Carrot Puree is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something that I’ve loved my entire life.
Sous vide chicken breast is juicy, tender, and just how you like it, every single time. It's not fair, really—this idea that chicken breasts are the easiest food to cook. Over- or undercooked breasts can be discouraging to newbie cooks who wonder why they can't pull off such a seemingly simple.
To get started with this recipe, we must first prepare a few components. You can cook sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you can achieve it.
The ingredients needed to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:
- Take Stuffing
- Take 1/2 bunch spinach blanched and chopped
- Make ready 1/2 diced zucchini
- Prepare 1/2 diced and skinned Fuji apple
- Get 1 diced shallot
- Take 3 minced garlic cloves
- Make ready 1 minced Thai chili or 1/2 jalapeno
- Make ready Squeeze fresh lemon juice
- Take Salt and pepper
- Take 1/4 tsp paprika
- Prepare 1/2 cup shredded white cheddar
- Take 1 tbls shredded parmesan cheese
- Get Chicken
- Get 2 whole chicken breasts
- Make ready 1/2 tsp paprika
- Make ready 1/4 tsp Cayenne pepper
- Get 1/2 tsp garlic powder
- Take 1/4 tsp onion powder
- Take Kosher salt
- Get Pepper
- Make ready Olive oil
- Take 2 sprigs rosemary
- Make ready 6 sprigs thyme
- Get 2 whole garlic cloves
- Get 1/2 shallot divided into 2 pieces
- Make ready Carrot puree
- Prepare 5 carrots sliced into thin round slices
- Take 4 tbls butter
- Get 1 cup water
- Take 2 garlic cloves
- Prepare 1/2 tsp salt
- Prepare White wine sauce
- Prepare 1 cup white wine - I used Sauvignon Blanc
- Prepare 1/2 shallot minced
- Take 2 garlic cloves minced
- Prepare 1/2 cup chicken stock
- Take 1 tbls olive oil
- Take 1 tbls butter
- Take Optional - Broccolini
- Make ready Bunch broccolini
- Get 1 garlic cloves minced
- Prepare 1/2 shallot minced
- Prepare Salt and pepper
- Take 1 tbls butter
- Prepare 1/4 cup 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. Sous vide chicken breast means perfectly cooked chicken every time. Follow our step-by-step tutorial of how to make sous vide chicken!
Instructions to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:
- First off we want to start the stuffing.
- 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.
- Add the chilies, apple, and zucchini and cook for another 2 mins.
- Add the spinach and cook for 1 min more.
- 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.
- Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool.
- 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.
- 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.
- Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently.
- 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.
- Seal the bag.
- 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.
- After bath is to temp add the chicken bag in and cook for at least 2 hrs.
- 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.
- 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.
- After carrots are cooked blend them until they are smooth. Add salt if needed.
- 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.
- 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.
- 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.
- Plate and serve.
Learn how to cook chicken breast sous vide by following this handy guide, and tasty step-by-step sous vide poached chicken recipe from Great British Chefs. Cooking chicken breast sous vide eliminates the danger of overcooking because this method keeps temperatures low and constant. It is easy to overcook chicken breast when using conventional methods, such as roasting, because the temperatures used are high and often fluctuate. Allow the chicken to come to room temperature before sealing in the plastic. To effectively encase in plastic wrap, you should use several layers and fold over the edges to give you something to grip because you will need to put pressure on the wrap to eliminate any air pockets to get a good seal.
So that’s going to wrap this up with this special food sous vide stuffed chicken breast w/ carrot puree recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
