Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Sous Vide Stuffed Chicken Breast w/ Carrot Puree. one of my favorites . This time, I will make it a little bit unique. This is gonna smell and look deliciou

The Ingredients need to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

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

Step to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

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
3. Add the chilies, apple, and zucchini and cook for another 2 min
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 dont create any holes and get as close to tip of chicken as possible. Repeat with 2nd brea
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 dont want to tear the chicken apart.
9. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both side Press seasonings in gently.
10. Get a vacuum sealed bag large enough for both chicken breast Place the chicken in, then add the garlic cloves, shallots, and herbs to top of each brea
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 hr
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 min 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 And cook till water is almost completely evaporated and Broccolini is cooked.
20. Plate and serve.

So that’s going to wrap it up with this special food Sous Vide Stuffed Chicken Breast w/ Carrot Puree. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!