Stuffed Ranch Chicken

Ingredients for 4

• 4 skin on chicken breast

• 4-5Tbsp mascarpone

• 1 Tbsp ranch seasoning

• 1-1.5 cups grated mozzarella

• Salt

• Pepper

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 144.8ºF / 62.7ºC

• Step 2

  Butcher your chicken breast and separate the breast and tenderloins

• Step 3

  Remove the excess fat from the larger section of the breast and peel the skin back about halfway

• Step 4

  Butterfly each chicken breast

• Step 5

  In a separate bowl mix the mascarpone cheese and ranch seasoning (add a small amount of lemon if desired)

• Step 6

  Grate the mozzarella

• Step 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

• Step 8

  Spread an equal amount of the mascarpone cheese mix

• Step 9

  Add a enough mozzarella to cover the inside of the breast

• Step 10

  Close the chicken breast and drizzle with a bit of olive oil

• Step 11

  Seal your chicken breast in a vacuum sealer and prepare to cooking. Make sure the skin stays flat in the breast

• Step 12

  An additional optional step is to season the tenderloins however you like seal and cool as well

• Dear The Chicken Breast

• Step 0

  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

• Step 1

  Once dried dear your chicken breast in a hot cast iron skillet with olive oil for 1-2 min

• Step 2

  Flip the breast over and cut off the gas and let rest for another 1-2 min

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