Sous Vide Pesto and Mozzarella Chicken Roulade

Anova Culinary

This chicken roulade recipe is both nutritious and oh-so tasty. It's perfect for those who are steering clear of carbs — you're instead full from protein-rich chicken and delicious melted mozzarella. Serve it with a side salad and you're onto a winner.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:15

Recipe Time: 01:15

Temperature : 140F / 60C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
  2. Using a mallet, flatten chicken breast until it is about 1/4- to 1/3-inch thick. Spread the pesto across the breast. Top with the mozzarella.
  3. Tightly roll the chicken in a cylinder. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour and 15 minutes.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Discard cooking liquid.
  2. Heat olive oil in a medium skillet over high heat. When the oil is shimmering, add the chicken and sear until well-browned on all sides, 2 to 3 minutes.
  3. Let rest for 5 minutes, slice, and serve with salad.