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Sous Vide Stuffed Chicken Breast w/ Carrot Puree
Sous Vide Stuffed Chicken Breast w/ Carrot Puree

Before you jump to Sous Vide Stuffed Chicken Breast w/ Carrot Puree recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

Most of us believe that comfort foods are terrible for us and that we have to avoid them. Sometimes, if the comfort food is a sugary food or some other junk food, this is very true. Other times, though, comfort foods can be totally nourishing and it’s good for you to consume them. Several foods honestly do raise your mood when you consume them. When you are feeling a little down and are in need of an emotional boost, try a few of these.

Green tea is really excellent for your mood. You knew green tea had to be in this article somewhere, right? Green tea is high in a certain amino acid referred to as L-theanine. Research has proven that this amino acid promotes the production of brain waves. This helps improve your mental sharpness while relaxing the rest of your body. You knew that green tea helps you be healthier. Now you are aware that green tea helps you to lift your moods also!

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try several of these instead!

We hope you got benefit from reading it, now let’s go back to sous vide stuffed chicken breast w/ carrot puree recipe. You can cook sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you achieve it.

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