Sous Vide Prosciutto-Wrapped Chicken Roulade

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

Directions

• 

  Step 1

  Set your Anova Precision Cooker to 155ºF/68ºC.

• 

  Step 2

  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!

• 

  Step 3

  Pound with a mallet or the side of a wine bottle until it is approximately 1cm thick, a little over 1/4".

• 

  Step 4

  Cut in half and season liberally on both sides with salt & pepper.

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  Step 5

  Spread 2 Tablespoons of goat cheese on each piece.

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  Step 6

  Top each piece with 1/2 of the roasted red peppers.

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  Step 7

  Top that with 1/2 of the arugula.

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  Step 8

  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.

• 

  Step 9

  Lay 3 pieces of prosciutto down on your work surface, slightly overlapping lengthways/

• 

  Step 10

  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.

• 

  Step 11

  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.

• Step 12

  Place the bag of roulades into the bath and set the timer for 90 minutes.

• Finishing Steps

• 

  Step 0

  Take the chicken out of the bath and bag and place on paper towels to dry off.

• 

  Step 1

  Sear, according to your favorite method, slice, and serve! Cutting on the bias will give you the best presentation.

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