Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a tasty dish, sous vide stuffed chicken breast w/ carrot puree. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

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

So that’s going to wrap it up for this simple food sous vide stuffed chicken breast w/ carrot puree recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!