date: 2020-08-31T13:26:17.563Z image: https://img-global.cpcdn.com/recipes/e04fb1224b86f5ec/751x532cq70/sous-vide-stuffed-chicken-breast-w-carrot-puree-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/e04fb1224b86f5ec/751x532cq70/sous-vide-stuffed-chicken-breast-w-carrot-puree-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/e04fb1224b86f5ec/751x532cq70/sous-vide-stuffed-chicken-breast-w-carrot-puree-recipe-main-photo.jpg author: David Cannon ratingvalue: 5 reviewcount: 30161 recipeingredient: - " Stuffing" - "1/2 bunch spinach blanched and chopped" - "1/2 diced zucchini" - "1/2 diced and skinned Fuji apple" - "1 diced shallot" - "3 minced garlic cloves" - "1 minced Thai chili or 12 jalapeno" - "Squeeze fresh lemon juice" - " Salt and pepper" - "1/4 tsp paprika" - "1/2 cup shredded white cheddar" - "1 tbls shredded parmesan cheese" - " Chicken" - "2 whole chicken breasts" - "1/2 tsp paprika" - "1/4 tsp Cayenne pepper" - "1/2 tsp garlic powder" - "1/4 tsp onion powder" - " Kosher salt" - " Pepper" - " Olive oil" - "2 sprigs rosemary" - "6 sprigs thyme" - "2 whole garlic cloves" - "1/2 shallot divided into 2 pieces" - " Carrot puree" - "5 carrots sliced into thin round slices" - "4 tbls butter" - "1 cup water" - "2 garlic cloves" - "1/2 tsp salt" - " White wine sauce" - "1 cup white wine I used Sauvignon Blanc" - "1/2 shallot minced" - "2 garlic cloves minced" - "1/2 cup chicken stock" - "1 tbls olive oil" - "1 tbls butter" - " Optional Broccolini" - "Bunch broccolini" - "1 garlic cloves minced" - "1/2 shallot minced" - " Salt and pepper" - "1 tbls butter" - "1/4 cup water" recipeinstructions: - "First off we want to start the stuffing." - "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." - "Add the chilies, apple, and zucchini and cook for another 2 mins." - "Add the spinach and cook for 1 min more." - "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." - "Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool." - "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." - "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." - "Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently." - "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." - "Seal the bag." - "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." - "After bath is to temp add the chicken bag in and cook for at least 2 hrs." - "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." - "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." - "After carrots are cooked blend them until they are smooth. Add salt if needed." - "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." - "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." - "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." - "Plate and serve." categories: - Recipe tags: - sous - vide - stuffed katakunci: sous vide stuffed nutrition: 154 calories recipecuisine: American preptime: "PT22M" cooktime: "PT32M" recipeyield: "3" recipecategory: Dessert ---  Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, sous vide stuffed chicken breast w/ carrot puree. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious. Choose from the world's largest selection of audiobooks. Ausgewählte Dampfgarer von BRACK gestalten das Kochen noch einfacher als zuvor. Entdecken Sie erstklassige Haushaltskleingeräte wie Kochgeräte jetzt auf BRACK. When chicken is done in sous vide. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is one of the most well liked of current trending foods on earth. It is simple, it's quick, it tastes delicious. It's appreciated by millions every day. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I have loved my whole life. They're nice and they look wonderful. To get started with this recipe, we must prepare a few ingredients. You can cook sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you cook that. ##### The ingredients needed to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree: 1. Prepare Stuffing 1. Get 1/2 bunch spinach blanched and chopped 1. Make ready 1/2 diced zucchini 1. Get 1/2 diced and skinned Fuji apple 1. Make ready 1 diced shallot 1. Make ready 3 minced garlic cloves 1. Get 1 minced Thai chili or 1/2 jalapeno 1. Get Squeeze fresh lemon juice 1. Make ready Salt and pepper 1. Take 1/4 tsp paprika 1. Take 1/2 cup shredded white cheddar 1. Make ready 1 tbls shredded parmesan cheese 1. Get Chicken 1. Prepare 2 whole chicken breasts 1. Prepare 1/2 tsp paprika 1. Prepare 1/4 tsp Cayenne pepper 1. Make ready 1/2 tsp garlic powder 1. Get 1/4 tsp onion powder 1. Take Kosher salt 1. Take Pepper 1. Take Olive oil 1. Make ready 2 sprigs rosemary 1. Take 6 sprigs thyme 1. Prepare 2 whole garlic cloves 1. Make ready 1/2 shallot divided into 2 pieces 1. Make ready Carrot puree 1. Prepare 5 carrots sliced into thin round slices 1. Take 4 tbls butter 1. Prepare 1 cup water 1. Prepare 2 garlic cloves 1. Make ready 1/2 tsp salt 1. Take White wine sauce 1. Take 1 cup white wine - I used Sauvignon Blanc 1. Take 1/2 shallot minced 1. Make ready 2 garlic cloves minced 1. Take 1/2 cup chicken stock 1. Prepare 1 tbls olive oil 1. Prepare 1 tbls butter 1. Get Optional - Broccolini 1. Take Bunch broccolini 1. Get 1 garlic cloves minced 1. Get 1/2 shallot minced 1. Get Salt and pepper 1. Make ready 1 tbls butter 1. Prepare 1/4 cup water Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Here is how you achieve that. Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Sous Vide Stuffed Chicken Breast w/ Carrot Puree instructions. ##### Instructions to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree: 1. First off we want to start the stuffing. 1. 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. 1. Add the chilies, apple, and zucchini and cook for another 2 mins. 1. Add the spinach and cook for 1 min more. 1. 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. 1. Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool. 1. 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. 1. 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. 1. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently. 1. 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. 1. Seal the bag. 1. 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. 1. After bath is to temp add the chicken bag in and cook for at least 2 hrs. 1. 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. 1. 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. 1. After carrots are cooked blend them until they are smooth. Add salt if needed. 1. 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. 1. 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. 1. 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. 1. Plate and serve. Ingredients of Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Sous Vide Stuffed Chicken Breast w/ Carrot Puree instructions. First off we want to start the stuffing. Get a pan on med heat and add some olive oil to pan. See recipes for Sous Vide Stuffed Chicken Breast w/ Carrot Puree too. So that's going to wrap this up for this special food sous vide stuffed chicken breast w/ carrot puree recipe. Thanks so much for reading. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!