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.
4Slicesmozzarella cheeseShredded is fine, just add what you thin is right.
1TablespoonOlive OilExtra 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.