Sous Vide Chicken Saltimbocca
I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens ...
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Ingredients for 4
4 small boneless, skinless chicken breasts
8 sage leaves, plus more for garnish
4 pieces thinly-sliced prosciutto
Freshly ground black pepper
1 tablespoon extra virgin olive oil
2 ounces provolone, grated
Set the Anova Sous Vide Precision Cooker to 145ºF (63ºC).
Place chicken breasts on a clean work surface and season with pepper. Top each breast with 2 sage leaves, followed by 1 slice of prosciutto.
Place each chicken breast in its own medium zipper lock or vacuum seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the dry setting. Place the bags in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bags from the water bath. Remove the chicken from the bags and pat dry.
Heat the oil in a large skillet over medium-high heat. Add the chicken, prosciutto side down, and sear for 1 minute. Flip the chicken and top each piece with 1 tablespoon provolone. Cover the skillet and continue to cook until cheese melts, about 30 seconds.
Transfer chicken to a serving plate and garnish with fresh sage leaves. Serve.