Parmesan-Herb Sous Vide Stuffed Chicken
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
2 (12-ounce) boneless, skinless chicken breasts, butterflied
Salt and freshly ground black pepper
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons grated Asiago cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon vegetable oil
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Season the chicken with salt and pepper. Place 2 tablespoons mozzarella, 1 tablespoon Parmesan, 1 tablespoon Asiago, 1 tablespoon parsley, and 1 tablespoon basil in the center of each breast.
Fold the breasts over to seal in the filling. Place each chicken breast in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting.
Place the bags in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry with paper towels.
Heat oil in a large skillet over high heat. When the oil is shimmering, add the chicken and sear until golden brown on both sides, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes.
Slice each chicken breast in half and divide between 4 serving plates. Serve with your favorite vegetable.