Chicken breast wrapped in bacon, served with cream sauce

Bacon makes everything better, doesn’t it? Therefore, I have decided to improve a chicken breast recipe and also serve it with a slightly more exotic rice variation.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 156.2F / 69C

Ingredients

• 2 chicken breasts
• 10 slices of bacon
• 250g of white rice
• 1 red bell pepper
• 2 spring onions
• 1 small onion
• A handful of champignons
• 1 potato, peeled and sliced
• 1 cube of Maggi chicken stock
• Olive oil
• 200ml of cream
• Salt and pepper
• Cumin
• Garlic powder
• Curry powder
• 2 bay leafs
• Worcestershire sauce
• Barbecue sauce
• 4 pieces of garlic (smashed and chopped)
• Butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 69ºC / 156.2ºF
2. Begin by boiling the rice including two pieces of smashed garlic and then move on to seasoning the chicken breasts with olive oil, curry, cumin, garlic powder, Worcestershire sauce and barbeque sauce a then sealing them in either a vacuum bag or zip loc bag, using the water immersion technique. When the temperature is reached, let the chicken bathe for one hour.
3. Thinly slice and cube ½ of the bell pepper, the spring onion, ½ of the onion for the rice as well as slicing the other half of the onion and the champignons for the cream sauce. When the rice is done, set aside and begin frying the vegetables for the rice in a pan with olive oil until they are soft, add the broken-up cube of Maggi, some curry powder, cumin a little garlic powder and the bay leaves then add the rice and stir well. Let it cook at low heat for a few minutes while stirring.
4. Pre-heat the oven to 200˚C and prepare the slices of bacon as well as the second half of the bell pepper and the peeled as well as sliced potato. Drizzle all with olive oil and place in the oven, removing the bacon after 10 minutes, while leaving the vegetables for 20 more minutes.

Quick pan-finish and making the sauce

1. When the hour for the chicken is over, remove from the sous vide bath, pat dry and wrap each breast in 5 slices of bacon, heat olive oil in a frying pan and fry from each side a couple of minutes or until the bacon becomes nice and crunchy. In another frying pan, heat some butter and fry the vegetables for the sauce, first the garlic and onion, later the champignons, then add the cream and season with salt and pepper. Serve the chicken breasts covered in the cream sauce, with the rice as a side and the bell pepper and potato as additional garnish.