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Stuffed Chicken Breasts With Bacon And Broccoli

Yield: 4-6 servings

Prep Time: 10 minutes

Sous Vide Cooking Time: 

2 hours 20 minutes

Recipe Type: Main, Gluten-Free, Poultry

INGREDIENTS

For the chicken:

  • 2 tablespoons olive oil
  • 1 leek, white parts only, chopped
  • 1 cup cremini mushrooms, chopped
  • 4 tablespoons sun-dried tomatoes in oil, drained and chopped
  • 2 tablespoons parsley, chopped
  • 2 garlic clove, minced
  • 4 slices provolone cheese
  • 2 tablespoons shredded parmesan cheese
  • 4 (6 ounces each) boneless skinless chicken breasts
  • 8 thin slices bacon

For the broccoli:

  • 1 medium head broccoli, cut into florets
  • 2 tablespoons olive oil
  • 2 garlic cloves, slivered
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper, to taste

    METHOD

    1

    Heat olive oil in a large skillet over a medium-high heat, add leeks and sauté until softened, 2- 3  minutes. Add mushrooms, sun dried tomatoes, and garlic and season to taste and cook, stirring  occasionally, until most of the moisture has evaporated.

    2

    Pat-dry the chicken breasts with kitchen paper towels. Slit each one lengthwise, without going all  the way through. Place one breast on a piece of plastic food wrap, cover with another piece, and  flatten it with a meat mallet or a rolling pin. Repeat with the remaining breasts. Or ask your  butcher to flatten the breasts for you.

    3

    Place a slice of provolone cheese over each breast and divide the filing equally among them. Roll  up the breasts tightly and secure with kitchen twine. Wrap each breast with 2 bacon slices and  place in four separate zip-lock bags.

    4

    Insert Saki Sous Vide Cooker into a pot (or another sous-vide friendly container); fill the pot with  water between the MIN and MAX marks and set the temperature to 147.5°F/64°C.

    5

    Once the water temperature is reached, insert the bags into the water or clip onto the side of the  container. Use the water displacement method to remove the air by slowly submerging the bags  into the water and then sealing.

    6

    Set the cooking time to 2 hours.

    7

    When the time is up, remove the bags from the water and pat-dry with paper kitchen towels.

    8

    Increase the sous vide temperature to 195°F/90.5°. Add the broccoli florets to 1-galon zip-lock  bag, season, add the oil, garlic and lemon juice and zest. When the water temperature is  reached, Insert the bag, using the water displacement method above and seal. Cook broccoli for  20 minutes, remove from the water and place in ice bath for a few minutes to stop them cooking  further.

    9

    Heat a large cast-iron skillet over a medium-high heat and sear the rolls, turning around often,  until the bacon is golden brown and crispy, about 8 minutes. Add the broccoli to the skillet for last  1-2 minutes to heat.

     

    10

    Let the chicken rolls rest for a few minutes, then slice and serve with the broccoli. Drizzle any pan  juices on top.

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