Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter: Difference between revisions
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Revision as of 12:52, 6 February 2016
| Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter | |
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| Servings: | Serves 2 |
| Ready in: | 21 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 1 minute |
| Difficulty: | 
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This recipe is perfectly suited to sous-vide cooking as absolutely none of the lovely garlic butter is wasted in the cooking process. It just serves to moisten the chicken and make a lovely prosciutto wrapped chicken Kiev.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 large chicken breast fillets
- 1 packet of prosciutto ham (10 very thin slices)
- Big handful of fresh parsley including stems, finely chopped
- 1 tablespoon butter
- 4 cloves of garlic, peeled and roughly chopped (or to taste)
- Pinch of sea salt
- Good pinch of freshly ground black pepper
Method
- Add the garlic, parsley, salt and pepper to a mortar and pestle and smash to a pulp
- Add the butter, smash it to combine with the herbs
- Cut a couple of pockets into the chicken breasts and stuff with the garlic butter
- Lay out the prosciutto slices and roll up the chicken breasts
- Pop into plastic bags and vacuum seal
- Cook in a preheated sous-vide bath at 64° C for 1 hour
- When cooked the proscuitto packets can be seared in a hot pan or by a blowtorch. I prefer to tip them straight out on a plate so none of the garlic butter is wasted.
Serving suggestions
Serve with boiled potatoes, peas and sweetcorn kernels.