Recipe of Sous Vide Stuffed Chicken Breast w/ Carrot Puree in 11 Minutes for Mom

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sous vide stuffed chicken breast w/ carrot puree. One of my favorites. For mine, I will 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 meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something that I have loved my whole life. They’re fine 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.

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

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.

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.

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