Sous Vide Prosciutto-Wrapped Chicken

This sous vide prosciutto-wrapped chicken is exactly what it sounds like: meat in a meat blanket. Other than a little strategic rolling, this recipe is super simple, impressive, and so very delicious.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 01:00

Temperature : 145F / 62.8C

Ingredients

• 2 (6-ounce) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 2 thin slices prosciutto
• 1 tablespoon extra virgin olive oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
2. Slice each breast in half lengthwise and season with salt and pepper.
3. Place a piece of plastic wrap on a cutting board. Place 1 slice of prosciutto in the center of the plastic wrap. Lay 2 strips of chicken side-by-side in the center of the prosciutto, thick end to thin end, to form an even rectangle. Roll prosciutto around the chicken to form a uniform cylinder. Wrap tightly in the plastic wrap and tie off the ends with butcher's twine. Repeat with remaining prosciutto and chicken.
4. Place the chicken cylinders in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the the water bath and set the timer for 1 hour.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag. Remove the plastic wrap and pat dry. Season with salt and pepper.
2. Heat the olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the chicken and sear until golden brown on all sides, about 5 minutes total.
3. Let rest for 10 minutes, slice, and serve.