Prosciutto Wrapped Chicken Breast Stuffed With Herb & Garlic Cream Cheese

Pound chicken in between Glad press n seal to even thickness. Spread Bousin cream cheese on one half and then fold over the chicken breast. Salt & pepper. Wrap fully in prosciutto and then wrap in Glad press ‘n seal before you vacuum seal in a bag.

Author

dFu0GQMMqtfzd7D10BHdpN

Prep Time: 00:20

Recipe Time: 01:30

Temperature : 150F / 65.6C

Ingredients

• Chicken Breast
• Sliced prosciutto
• Bousin herb & garlic cream cheese
• Salt
• Black pepper
• 2/3 cup heavy whipping cream
• Head of broccoli
• 2 tablespoons of butter
• 1 teaspoon of salt

Directions

1. Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.
2. Pound chicken in between Glad press n seal to even thickness. Spread Bousin cream cheese on one half and then fold over the chicken breast.
3. Salt & pepper. Wrap fully in prosciutto and then wrap in Glad press ‘n seal before you vacuum seal in a bag.

Broccoli Purée

1. Blanch head of broccoli in boiling water for 5 minutes. Take off heat and rinse with cold water. In a saucepan add 2/3 cup heavy cream and bring to a gentle boil. Add 1/4 cup Parmigiano-Reggiano cheese. Add broccoli and use emulsifier to break down cooked broccoli. Add 2 tablespoons of butter. Dinner on extra low stirring occasionally.
2. Sear Prosciutto In Nonstick Skillet With Olive Oil