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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sous vide stuffed chicken breast w/ carrot puree. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I have loved my entire life. They are nice and they look wonderful.

To begin 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 that.

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

Believe it or not, chicken breast doesn't have to be bland, dry, stringy, or insipid. Your chicken breast can achieve a level of juiciness you thought only the best pork chops could have, and the way to get there is by cooking it sous vide. Here's our comprehensive guide to using the sous vide method to revolutionize your chicken. Martin Wishart marries popular flavours of eastern France in this stunning sous vide chicken crown recipe, with Comté cheese paired with girolle mushrooms and a rich vin jaune sauce.

Steps to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:
  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.

This delicious dish showcases the benefits of cooking chicken sous vide, a method resulting in juicy, tender flesh which retains significantly more moisture and. Juicy chicken breasts are combined with creamy potatoes and pine nuts to create a warming, succulent dish that would make an amazing break from the usual Sunday roast, or a magnificent chicken dinner. I served with baby carrots and garlic bread. The sauce was an EXCELLENT complement to the carrots, and the chicken was the perfect balance of sweet and savory. If you try this method, make SURE to use McCormick.

So that is going to wrap it up for this exceptional food sous vide stuffed chicken breast w/ carrot puree recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!