Southwest Stuffed Chicken Roulade

Author

James Gottsacker

Prep Time: 00:00

Recipe Time: 02:30

Temperature : 155F / 68.3C

Ingredients

• 3 Butterflied & pounded chicken breasts biter
• 4 oz can diced green chilies
• 1/2 cup diced green onions
• 1.5 cup shredded cheese blend
• 6oz (2 links) Chorizo sausage

Directions

1. Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
2. Butterfly and pound out (1/4”) chicken breasts. Lay out the breast meat on a piece of plastic wrap in a line. Spread chorizo sausage followed by the cheese, green chilies & green onion across the the breasts. Roll up the breasts tightly in additional plastic wrap and refrigerate for 4 - 24 hours.
3. After cooking is done in the sous vide, sear in a hot pan &season-with salt & pepper.
4. Serve with riced cauliflower seasoned with bacon fat onions, garlic & black beans. Top with a spicy cheese sauce & avocado slices.