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

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, sous vide stuffed chicken breast w/ carrot puree. It is one of my favorites food recipes. For mine, I am going to 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 well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I have loved my whole life. They are nice and they look fantastic.

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. Sous vide has made it so easy to make chicken breasts that are consistently juicy instead of dry and mealy.

To begin with this particular recipe, we have to 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. Make ready Stuffing
  2. Make ready 1/2 bunch spinach blanched and chopped
  3. Make ready 1/2 diced zucchini
  4. Get 1/2 diced and skinned Fuji apple
  5. Take 1 diced shallot
  6. Prepare 3 minced garlic cloves
  7. Get 1 minced Thai chili or 1/2 jalapeno
  8. Make ready Squeeze fresh lemon juice
  9. Take Salt and pepper
  10. Make ready 1/4 tsp paprika
  11. Make ready 1/2 cup shredded white cheddar
  12. Make ready 1 tbls shredded parmesan cheese
  13. Make ready Chicken
  14. Make ready 2 whole chicken breasts
  15. Prepare 1/2 tsp paprika
  16. Make ready 1/4 tsp Cayenne pepper
  17. Take 1/2 tsp garlic powder
  18. Take 1/4 tsp onion powder
  19. Make ready Kosher salt
  20. Prepare Pepper
  21. Get Olive oil
  22. Prepare 2 sprigs rosemary
  23. Prepare 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. Prepare 1 cup water
  30. Make ready 2 garlic cloves
  31. Get 1/2 tsp salt
  32. Prepare White wine sauce
  33. Get 1 cup white wine - I used Sauvignon Blanc
  34. Make ready 1/2 shallot minced
  35. Prepare 2 garlic cloves minced
  36. Prepare 1/2 cup chicken stock
  37. Take 1 tbls olive oil
  38. Take 1 tbls butter
  39. Prepare Optional - Broccolini
  40. Make ready Bunch broccolini
  41. Get 1 garlic cloves minced
  42. Prepare 1/2 shallot minced
  43. Prepare Salt and pepper
  44. Get 1 tbls butter
  45. Prepare 1/4 cup water

This is a recipe for moist and tender chicken breast stuffed with a mixture of cheeses and herbs. 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.

Instructions 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.

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. Sous vide chicken breast means perfectly cooked chicken every time. Follow our step-by-step tutorial of how to make sous vide chicken! Ingredients for Sous Vide Chicken Breast in Creamy Ricotta Sauce.

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