The New Way Cooking Recipe Sous Vide Stuffed Chicken Breast w Carrot Puree Practical Delicious

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Without fail cooking ultimate Sous Vide Stuffed Chicken Breast w/ Carrot Puree easy, fast, practical.

How are you every body, at this time you get prepare recipe Sous Vide Stuffed Chicken Breast w/ Carrot Puree with 45 ingredients and 20 steps. Below this is how to cook, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 45 ingredients and 20 stages of easy cooking Sous Vide Stuffed Chicken Breast w/ Carrot Puree.

Ingredients all Sous Vide Stuffed Chicken Breast w/ Carrot Puree

1. Prepare : Stuffing.

2. Needed 1/2 bunch : spinach blanched and chopped.

3. Prepare 1/2 : diced zucchini.

4. Prepare 1/2 : diced and skinned Fuji apple.

5. Prepare 1 : diced shallot.

6. Prepare 3 : minced garlic cloves.

7. Prepare 1 : minced Thai chili or 1/2 jalapeno.

8. Prepare Squeeze : fresh lemon juice.

9. Needed : Salt and pepper.

10. Prepare 1/4 tsp : paprika.

11. Needed 1/2 cup : shredded white cheddar.

12. Needed 1 tbls : shredded parmesan cheese.

13. Prepare : Chicken.

14. Needed 2 : whole chicken breasts.

15. Prepare 1/2 tsp : paprika.

16. Prepare 1/4 tsp : Cayenne pepper.

17. Prepare 1/2 tsp : garlic powder.

18. Needed 1/4 tsp : onion powder.

19. Needed : Kosher salt.

20. Prepare : Pepper.

21. Prepare : Olive oil.

22. Prepare 2 sprigs : rosemary.

23. Needed 6 sprigs : thyme.

24. Prepare 2 : whole garlic cloves.

25. Prepare 1/2 : shallot divided into 2 pieces.

26. Prepare : Carrot puree.

27. Needed 5 : carrots sliced into thin round slices.

28. Needed 4 tbls : butter.

29. Prepare 1 cup : water.

30. Prepare 2 : garlic cloves.

31. Prepare 1/2 tsp : salt.

32. Needed : White wine sauce.

33. Needed 1 cup : white wine - I used Sauvignon Blanc.

34. Needed 1/2 : shallot minced.

35. Needed 2 : garlic cloves minced.

36. Needed 1/2 cup : chicken stock.

37. Prepare 1 tbls : olive oil.

38. Needed 1 tbls : butter.

39. Needed : Optional - Broccolini.

40. Needed Bunch : broccolini.

41. Needed 1 : garlic cloves minced.

42. Needed 1/2 : shallot minced.

43. Prepare : Salt and pepper.

44. Needed 1 tbls : butter.

45. Prepare 1/4 cup : water.

If all raw materials Sous Vide Stuffed Chicken Breast w/ Carrot Puree it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking 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..

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