Recipe: Perfect Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Sous vide chicken breast is juicy, tender, and just how you like it, every single time. This is worry-free weekday cooking at its finest. Just set the bath and let 'em sit until you're ready to give the skin a quick sear, then serve 'em up with some carrot purée and shaved apple-fennel salad , or whatever.

The easiest way to perfectly cook juicy, tender boneless skinless chicken breasts every time. When you cook the chicken breast in the sous vide, it will cook to the exact perfect temperature with no guessing. Below are the numbers for temperature and time to make it. You can have Sous Vide Stuffed Chicken Breast w/ Carrot Puree using 45 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree

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

Sous Vide Stuffed Chicken Breast w/ Carrot Puree instructions

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..

There are variations in what temp you should cook chicken breasts sous vide, but I wanted to develop a sous vide chicken breast recipe that was an easy go-to for boneless and skinless cutlets, no matter what the ultimate usage. Sous vide chicken breast means perfectly cooked chicken every time. Follow our step-by-step tutorial of how to make sous vide chicken! Welcome to SousVide: The subreddit for everything cooked in a temperature controlled water-bath. Join the discussion, improve the community!.