Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 4 skinless, boneless chicken breast halves 1 tablespoon olive oil 1 tablespoon butter ½ onion, diced 1 rib celery, diced 1 teaspoon Cajon seasoning, divided, or to taste ¾ cup shredded mozzarella cheese 4 ounces sliced mushrooms 1 egg, beaten 2 tablespoons fine dry bread crumbs 1 tablespoon chopped fresh parsley 2 teaspoons grated Parmesan cheese
Nutrition Info
- 292.1 caloriescarbohydrate: 7.5 gcholesterol: 133.2 mgfat: 14.2 gfiber: 1.2 gprotein: 32.5 gsaturatedFat: 5.8 gservingSize: -sodium: 400.2 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style
Directions
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Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).
Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness.
Heat olive oil and butter in a skillet over medium heat. Add onion, celery, and Cajon seasoning, cook and stir until onion is softened and translucent, about 5 minutes.
Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor, blend into paste.
Spread paste onto one side of chicken breasts, roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts, place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer), removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).