Sous Vide Pesto and Mozzarella Chicken Roulade

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Christina Wylie

Koh Samui Thailand

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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This chicken roulade recipe is both nutritious and oh-so tasty. It's perfect for those who are steering clear of carbs — you're instead full from protein-rich chicken and delicious melted mozzarella. Serve it with a side salad and you're onto a winner.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

  • Step 2

    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.

  • Step 3

    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.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Discard cooking liquid.

    • Step 1

      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.

    • Step 2

      Let rest for 5 minutes, slice, and serve with salad.

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140 F / 60 C Recipe Temp
Recipe Time
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