Stuffed Ranch Chicken

Author

James Berry

Prep Time: 00:30

Recipe Time: 01:17

Temperature : 144.8F / 62.7C

Ingredients

• 4 skin on chicken breast
• 4-5Tbsp mascarpone
• 1 Tbsp ranch seasoning
• 1-1.5 cups grated mozzarella
• Salt
• Pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 144.8ºF / 62.7ºC
2. Butcher your chicken breast and separate the breast and tenderloins
3. Remove the excess fat from the larger section of the breast and peel the skin back about halfway
4. Butterfly each chicken breast
5. In a separate bowl mix the mascarpone cheese and ranch seasoning (add a small amount of lemon if desired)
6. Grate the mozzarella
7. Season the outside of the chicken breast both top and bottom. Don’t forget to pull the skin back and season under the skin as well
8. Spread an equal amount of the mascarpone cheese mix
9. Add a enough mozzarella to cover the inside of the breast
10. Close the chicken breast and drizzle with a bit of olive oil
11. Seal your chicken breast in a vacuum sealer and prepare to cooking. Make sure the skin stays flat in the breast
12. An additional optional step is to season the tenderloins however you like seal and cool as well

Dear The Chicken Breast

1. After your chicken has finished cooking and chilled in cold water to stop the cooking process pull out the chicken and pat the skin VERY dry with paper towel
2. Once dried dear your chicken breast in a hot cast iron skillet with olive oil for 1-2 min
3. Flip the breast over and cut off the gas and let rest for another 1-2 min