Sous Vide Chicken Breast with Spinach and Herbed Cheese

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I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...

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I have been known to say I love anything with spinach, and that is pretty close to the truth. I also happen to love herbed cream cheese (my favorite brand is Boursin®, of course). Include the two with a chicken breast that contains the mixture and you have a five-ingredient dinner dish that everyone loves. I typically serve half a chicken breast per person, which makes this recipe serve 6.
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Ingredients for 6

  • 3 (8-ounce) boneless, skinless chicken breasts

  • 8 ounces frozen chopped spinach, thawed and squeezed dry

  • 1 (5.2-ounce) package herbed cream cheese, such as Boursin®

  • Salt and freshly ground black pepper

  • Smoked paprika

  • 1 tablespoon extra virgin olive oil

  • 2 strips thick-cut bacon, cooked crisp and crumbled

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 146ºF (63.5ºC).

  • Step 2

    Slice the chicken breasts in half horizontally, leaving enough meat intact to make a pocket in the breast.

  • Step 3

    In a small bowl, mix together the spinach and cheese. Stuff spinach mixture in the pocket of each chicken breast. Season the chicken with salt, pepper, and paprika.

  • Step 4

    Place each chicken breast in its own quart-size zipper lock bag. Seal the bags using the water immersion technique. Place the bags in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bags from the water bath. Carefully remove the chicken from the bags and pat dry with paper towels.

    • Step 1

      Heat oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the chicken and sear for 1 minute on each side. Transfer to serving plates and let rest for 5 minutes. Top with crumbled bacon. Serve.

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146.3 F / 63.5 C Recipe Temp
Recipe Time
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