How to Make Award-winning Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Hey everyone, it's me, Dave, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Simple Way to Make Ultimate Sous Vide Stuffed Chicken Breast w/ Carrot Puree. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sous Vide Stuffed Chicken Breast w/ Carrot Puree, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sous Vide Stuffed Chicken Breast w/ Carrot Puree delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sous Vide Stuffed Chicken Breast w/ Carrot Puree estimated approx 1.5 hrs.

To begin with this particular recipe, we must prepare a few components. You can have Sous Vide Stuffed Chicken Breast w/ Carrot Puree using 45 ingredients and 20 steps. Here is how you can achieve that.

I made this for my wife for Valentine's day. 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 and white wine sauce, spice from the Chilies, salty from the chicken, and umami from the carrot puree.

Ingredients and spices that need to be Prepare to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

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

Instructions to make 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 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.

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