Prosciutto Wrapped Chicken Breast Stuffed With Herb & Garlic Cream Cheese

Ingredients for 1

• 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

• 

  Step 1

  Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.

• 

  Step 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.

• 

  Step 3

  Salt & pepper. Wrap fully in prosciutto and then wrap in Glad press ‘n seal before you vacuum seal in a bag.

• 

  Step 4

• Broccoli Purée

• 

  Step 0

  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.

• 

  Step 1

  Sear Prosciutto In Nonstick Skillet With Olive Oil

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