Southwest Stuffed Chicken Roulade
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Precision® Cookers
Edge-to-edge perfection. No skill required.
Ingredients for 6
3 Butterflied & pounded chicken breasts biter
4 oz can diced green chilies
1/2 cup diced green onions
1.5 cup shredded cheese blend
6oz (2 links) Chorizo sausage
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 155.0ºF / 68.3ºC.
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Step 2
Butterfly and pound out (1/4”) chicken breasts. Lay out the breast meat on a piece of plastic wrap in a line. Spread chorizo sausage followed by the cheese, green chilies & green onion across the the breasts. Roll up the breasts tightly in additional plastic wrap and refrigerate for 4 - 24 hours.
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Step 3
After cooking is done in the sous vide, sear in a hot pan &season-with salt & pepper.
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Step 4
Serve with riced cauliflower seasoned with bacon fat onions, garlic & black beans. Top with a spicy cheese sauce & avocado slices.
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