Sous Vide Pesto and Mozzarella Chicken Roulade
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Ingredients for 2
1 (12-ounce) boneless, skinless chicken breast, butterflied
4 tablespoons prepared pesto
4 slices mozzarella cheese
1 tablespoon extra virgin olive oil
Salad, for serving
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
Using a mallet, flatten chicken breast until it is about 1/4- to 1/3-inch thick. Spread the pesto across the breast. Top with the mozzarella.
Tightly roll the chicken in a cylinder. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour and 15 minutes.
When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Discard cooking liquid.
Heat olive oil in a medium skillet over high heat. When the oil is shimmering, add the chicken and sear until well-browned on all sides, 2 to 3 minutes.
Let rest for 5 minutes, slice, and serve with salad.