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

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, sous vide stuffed chicken breast w/ carrot puree. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you cook that.

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

So that is going to wrap this up for this special food sous vide stuffed chicken breast w/ carrot puree recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!