Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter

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Revision as of 13:49, 7 March 2016 by Chef (talk | contribs)
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Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter
Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter
Servings:Serves 2
Calories per serving:389
Ready in:1 hour 20 minutes
Prep. time:20 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:Chef
First published:6th February 2016

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Wrapped, vacuum sealed and ready to sous-vide
Stuffing the chicken breasts with garlic herb butter
Making the garlic herb butter

This recipe unfortunately was a huge failure. I tried again, this time with bacon and the result was marvellous: see Sous vide bacon wrapped chicken filled with garlic and cheese


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  1. Add the garlic, parsley, salt and pepper to a mortar and pestle and smash to a pulp
  2. Add the butter, smash it to combine with the herbs
  3. Cut a couple of pockets into the chicken breasts and stuff with the garlic butter
  4. Lay out the prosciutto slices and roll up the chicken breasts
  5. Pop into plastic bags and vacuum seal
  6. Cook in a preheated sous-vide bath at 64°C (147.2°F) for 1 hour
  7. When cooked the proscuitto packets can be seared in a hot pan or by a blowtorch.

Serving suggestions

Serve with boiled potatoes, peas and sweetcorn kernels.

Chef's notes

This was rather disappointing in the end and also rather dry in comparison with meat usually cooked sous vide. The chicken breasts I used had been previously frozen, I wonder if that might have made a subtle difference.

I will persist with this and make some changes, a little sherry might make a difference.

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