Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sous vide stuffed chicken breast w/ carrot puree. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Sous Vide Stuffed Chicken Breast w/ Carrot Puree is only one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I have loved my entire life. They’re nice and they look fantastic.
Great recipe for Sous Vide Stuffed Chicken Breast w/ Carrot Puree. I made this for my wife for Valentine's day. She loves chicken but always wants to try it in different ways.
To get started with this recipe, we must prepare a few components. You can have sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you cook it.
The ingredients needed to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:
- Take Stuffing
- Get 1/2 bunch spinach blanched and chopped
- Take 1/2 diced zucchini
- Get 1/2 diced and skinned Fuji apple
- Get 1 diced shallot
- Make ready 3 minced garlic cloves
- Prepare 1 minced Thai chili or 1/2 jalapeno
- Make ready Squeeze fresh lemon juice
- Make ready Salt and pepper
- Prepare 1/4 tsp paprika
- Get 1/2 cup shredded white cheddar
- Make ready 1 tbls shredded parmesan cheese
- Prepare Chicken
- Get 2 whole chicken breasts
- Get 1/2 tsp paprika
- Prepare 1/4 tsp Cayenne pepper
- Prepare 1/2 tsp garlic powder
- Get 1/4 tsp onion powder
- Get Kosher salt
- Make ready Pepper
- Get Olive oil
- Make ready 2 sprigs rosemary
- Get 6 sprigs thyme
- Take 2 whole garlic cloves
- Make ready 1/2 shallot divided into 2 pieces
- Take Carrot puree
- Get 5 carrots sliced into thin round slices
- Prepare 4 tbls butter
- Get 1 cup water
- Prepare 2 garlic cloves
- Get 1/2 tsp salt
- Prepare White wine sauce
- Take 1 cup white wine - I used Sauvignon Blanc
- Make ready 1/2 shallot minced
- Take 2 garlic cloves minced
- Get 1/2 cup chicken stock
- Get 1 tbls olive oil
- Take 1 tbls butter
- Make ready Optional - Broccolini
- Get Bunch broccolini
- Prepare 1 garlic cloves minced
- Take 1/2 shallot minced
- Make ready Salt and pepper
- Prepare 1 tbls butter
- Get 1/4 cup water
First off we want to start the stuffing. Get a pan on med heat and add some olive oil to pan. See great recipes for Sous Vide Egg, Fitness Recipe: Sous Vide Salmon too! Add onions, carrots, and celery to pot and cook over medium-high heat cook for a few minutes.
Instructions to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:
- First off we want to start the stuffing.
- 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.
- Add the chilies, apple, and zucchini and cook for another 2 mins.
- Add the spinach and cook for 1 min more.
- 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.
- Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool.
- 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.
- 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.
- Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently.
- 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.
- Seal the bag.
- 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.
- After bath is to temp add the chicken bag in and cook for at least 2 hrs.
- 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. 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.
- After carrots are cooked blend them until they are smooth. Add salt if needed.
- 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.
- 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.
- 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.
- Plate and serve.
Add tomatoes, oregano, basil, salt, pepper, crushed red pepper. let it come to a slow boil. taste and adjust seasonings if needed. but not too much the flavor will intensify as it cooks down. Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Great recipe for Sous Vide Stuffed Chicken Breast w/ Carrot Puree. I [???] Recipe: Sweet My Creamed Cheese pancake Egg. Remove from water and set aside.
So that is going to wrap it up with this exceptional food sous vide stuffed chicken breast w/ carrot puree recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
