Sous Vide Prosciutto-Wrapped Chicken Roulade
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 2
1 6 - 8oz/170- 225g chicken breast
1/4 c soft goat cheese (chevre)
1/4 c julienned roasted red peppers
1/2 c loosely packed arugula
6 slices prosciutto
salt & pepper for seasoning
1 Tablespoon oil for searing
Extra equipment: Plastic wrap, a tenderizing hammer or wine/vinegar bottle
Set your Anova Precision Cooker to 155ºF/68ºC.
Drain your chicken breast if necessary and place between 2 pieces of cling film/plastic wrap/Saran Wrap, or just one long pice folded over. This is my preferred method as it can't "fly" anywhere while being flattened!
Pound with a mallet or the side of a wine bottle until it is approximately 1cm thick, a little over 1/4".
Cut in half and season liberally on both sides with salt & pepper.
Spread 2 Tablespoons of goat cheese on each piece.
Top each piece with 1/2 of the roasted red peppers.
Top that with 1/2 of the arugula.
Working from the narrower end if there is one, roll up like a sushi roll. Set aside on a plate and repeat the process with the other.
Lay 3 pieces of prosciutto down on your work surface, slightly overlapping lengthways/
Place the chicken at the base of the pieces and roll upwards until the roulade is encased. Tuck the ends under to help cover the seam.
Place the wrapped roulades into a zip-locking bag, making sure you have a little space between them. Using the immersion method, get as much air out of the bag as possible.
Place the bag of roulades into the bath and set the timer for 90 minutes.
Take the chicken out of the bath and bag and place on paper towels to dry off.
Sear, according to your favorite method, slice, and serve! Cutting on the bias will give you the best presentation.