Stuffed Chicken Breasts With Bacon And Broccoli
The versatile chicken breasts taste truly amazing when stuffed with cheese and mushrooms and then wrapped in bacon to keep them succulent. They are delicious served hot or cold and work for entertaining or as a special meal with the family. The sous vide cooked broccoli adds a bit of nice crunchy contrast.
- Recipe Type: Main, Gluten-Free, Poultry
- Cuisine: Mediterranean
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
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
For the chicken:
For the broccoli:
Heat olive oil in a large skillet over a medium-high heat, add leeks and sauté until softened, 2- 3 minutes. Add mushrooms, sundried tomatoes, and garlic and season to taste and cook, stirring occasionally, until most of the moisture has evaporated.
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.
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.
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.
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.
Set the cooking time to 2 hours.
When the time is up, remove the bags from the water and pat-dry with paper kitchen towels.
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.
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.
Let the chicken rolls rest for a few minutes, then slice and serve with the broccoli. Drizzle any pan juices on top.