Sous Vide Pesto Chicken
This chicken roulade recipe is both nutritious and oh-so tasty. It's perfect for those who are steering clear of carbs — you're instead full from protein-rich chicken and delicious melted mozzarella. Serve it with a side salad and you're onto a winner.
Ingredients
- 350 gram Chicken Breast Butterflied – Boneless & Skinless
- 4 Tablespoon Basil Pesto
- 4 Slices mozzarella cheese Shredded is fine, just add what you thin is right.
- 1 Tablespoon Olive Oil Extra Virgin
Instructions
Directions
- Set the Anova Sous Vide Precision Cooker to 60ºC.
- Using a mallet, flatten chicken breast until it is about 6-7mm thick. Spread the pesto across the breast. Top with the mozzarella.
- Tightly roll the chicken in a cylinder. Place in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour and 15 minutes.
Finishing Steps
- When the timer goes off, remove the bag from the water bath. Carefully remove the chicken from the bag. Discard cooking liquid.
- Heat olive oil in a medium skillet over high heat. When the oil is shimmering, add the chicken and sear until well-browned on all sides, 2 to 3 minutes.
- Let rest for 5 minutes, slice, and serve with salad.