Sous Vide Chicken Roulade
If it's possible, this chicken tastes even better than it looks, and it looks wonderful on the plate! Roulades do require a little extra work up front, but every bite is worth it in the end. This is one dish sure to impress, and you can easily make it for more people by multiplying the recipe.
Ingredients
- 2 whole Skin on Chicken Breast (boneless if possible) otherwise remove the bone
- 4 ounces Sharp Smoked Provolone
- 6 ounces Prosciutto di Parma
- 1 cup Baby Spinach
- 1/4 small Red Onion minced
- 1 bunch bunch Parsley for garnish
- Salt, pepper, garlic powder as desired
- 1 lb. Bacon
Instructions
- Debone, butterfly and pound breasts.
- Place chicken skin side down on a sheet of plastic wrap. Season with salt, pepper and garlic powder. Then add Prosciutto, minced onion, spinach, cheese and tightly roll up and wrap tightly securing the ends. Place in a Sous Vide bag or zip lock bag. Repeat the process for each chicken breast.
- Sous Vide at 149 degrees F for 2 hours.
- Meanwhile dice the bacon and fry until crispy. Separate and drain the bacon.
- Remove the chicken from the bags and brown in the bacon fat
- Slice and garnish the chicken with bacon and parsley
Video
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