How to Cook Perfect Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Sous Vide Stuffed Chicken Breast w/ Carrot Puree step by step. First off we want to start the stuffing. Get a pan on med heat and add some olive oil to pan.

She loves chicken but always wants to try it in different ways. So I made a dish with different techniques and is able to takeover her pallet with fresh flavors from the veggies,. Sous Vide Stuffed Chicken Breast w/ Carrot Puree instructions. You can have Sous Vide Stuffed Chicken Breast w/ Carrot Puree using 45 ingredients and 20 steps. Here is how you achieve it.

Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree

1. It's of Stuffing.
2. You need 1/2 bunch of spinach blanched and chopped.
3. Prepare 1/2 of diced zucchini.
4. Prepare 1/2 of diced and skinned Fuji apple.
5. You need 1 of diced shallot.
6. It's 3 of minced garlic cloves.
7. It's 1 of minced Thai chili or 1/2 jalapeno.
8. It's Squeeze of fresh lemon juice.
9. You need of Salt and pepper.
10. Prepare 1/4 tsp of paprika.
11. Prepare 1/2 cup of shredded white cheddar.
12. It's 1 tbls of shredded parmesan cheese.
13. You need of Chicken.
14. You need 2 of whole chicken breasts.
15. It's 1/2 tsp of paprika.
16. You need 1/4 tsp of Cayenne pepper.
17. You need 1/2 tsp of garlic powder.
18. You need 1/4 tsp of onion powder.
19. It's of Kosher salt.
20. Prepare of Pepper.
21. You need of Olive oil.
22. You need 2 sprigs of rosemary.
23. You need 6 sprigs of thyme.
24. You need 2 of whole garlic cloves.
25. It's 1/2 of shallot divided into 2 pieces.
26. Prepare of Carrot puree.
27. You need 5 of carrots sliced into thin round slices.
28. It's 4 tbls of butter.
29. It's 1 cup of water.
30. It's 2 of garlic cloves.
31. Prepare 1/2 tsp of salt.
32. You need of White wine sauce.
33. It's 1 cup of white wine - I used Sauvignon Blanc.
34. It's 1/2 of shallot minced.
35. Prepare 2 of garlic cloves minced.
36. You need 1/2 cup of chicken stock.
37. You need 1 tbls of olive oil.
38. Prepare 1 tbls of butter.
39. Prepare of Optional - Broccolini.
40. Prepare Bunch of broccolini.
41. You need 1 of garlic cloves minced.
42. It's 1/2 of shallot minced.
43. Prepare of Salt and pepper.
44. You need 1 tbls of butter.
45. Prepare 1/4 cup of water.

First off we want to start the stuffing. Get a pan on med heat and add some olive oil to pan. Sous Vide Stuffed Chicken Breast w/ Carrot Puree step by step. First off we want to start the stuffing.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree step by step

1. First off we want to start the stuffing..
2. Get a pan on med heat and add some olive oil to pan. When oil is hot add the shallots first and cook for 2 mins then add the garlic and cook for 1 min..
3. Add the chilies, apple, and zucchini and cook for another 2 mins..
4. Add the spinach and cook for 1 min more..
5. Add the seasonings to the pan. Add salt and pepper to taste. Then add a small squeeze of lemon juice. Taste and see if it needs any additional salt is needed..
6. Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool..
7. The chicken will need to handled carefully so it can be stuffed without breaking. First take a knife and insert it into the fattest part of breast in center. Then push knife in making sure you don't create any holes and get as close to tip of chicken as possible. Repeat with 2nd breast..
8. Stuff the chicken with your fingers by pushing the stuffing in, and pushing it back with your finger or back end of spoon. Be gentle you don't want to tear the chicken apart..
9. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently..
10. Get a vacuum sealed bag large enough for both chicken breasts. Place the chicken in, then add the garlic cloves, shallots, and herbs to top of each breast..
11. Seal the bag..
12. Turn sous vide on to 140F and let water bath get to temp. While bath is getting to temp place chicken into fridge to help the stuffing set..
13. After bath is to temp add the chicken bag in and cook for at least 2 hrs..
14. When chicken is done in sous vide. Pat chicken dry and get a pan very hot on high flame and sear both sides for a minute with some oil..
15. For the carrot puree add all ingredients to a sauce pan on med heat covered. And cook until carrots are soft. Keep checking carrots and add water if needed. You will need a bit of water when you add the carrots to the blender..
16. After carrots are cooked blend them until they are smooth. Add salt if needed..
17. For wine sauce put a sauce pan on med heat. Add olive oil and cook the shallots and garlic for 2 mins. Turn heat up to high then add the white wine..
18. Cook wine down until alcohol is out then add the chicken stock. Cook this down to 1/2 volume then add the butter and whisk to help thicken the sauce. Taste and add salt if needed. Set sauce aside when finished..
19. For Broccolini add butter to a pan, when melted add the shallots and garlic. Then add the Broccolini. After it has cooked for 4 mins add the water. And cook till water is almost completely evaporated and Broccolini is cooked..
20. Plate and serve..

Get a pan on med heat and add some olive oil to pan. Julienne the carrots, mince the garlic and ginger, shred the cabbage, thin slice the broccoli, chop the green onions and set aside, dice the cucumbers. In a hot pan add some coconut oil and the carrots. add some salt on top. cook for a minute so carrots still have a crunch. She loves chicken but always wants to try it in different ways. So I made a dish with different techniques and is able to takeover her pallet with fresh flavors from the veggies, sweetness from the apple, sour notes from the lemon.