Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sous vide stuffed chicken breast w/ carrot puree. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sous Vide Stuffed Chicken Breast w/ Carrot Puree is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Sous Vide Stuffed Chicken Breast w/ Carrot Puree is something which I’ve loved my whole life.

To get started with this recipe, we must 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 can achieve it.

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

1. Make ready Stuffing
2. Get spinach blanched and chopped
3. Make ready diced zucchini
4. Take diced and skinned Fuji apple
5. Take diced shallot
6. Make ready minced garlic cloves
7. Make ready minced Thai chili or 1/2 jalapeno
8. Take fresh lemon juice
9. Get Salt and pepper
10. Prepare paprika
11. Make ready shredded white cheddar
12. Get shredded parmesan cheese
13. Make ready Chicken
14. Make ready whole chicken breasts
15. Prepare paprika
16. Prepare Cayenne pepper
17. Take garlic powder
18. Prepare onion powder
19. Get Kosher salt
20. Prepare Pepper
21. Prepare Olive oil
22. Get rosemary
23. Get thyme
24. Take whole garlic cloves
25. Take shallot divided into 2 pieces
26. Take Carrot puree
27. Prepare carrots sliced into thin round slices
28. Prepare butter
29. Make ready water
30. Prepare garlic cloves
31. Prepare salt
32. Prepare White wine sauce
33. Prepare white wine - I used Sauvignon Blanc
34. Get shallot minced
35. Take garlic cloves minced
36. Get chicken stock
37. Prepare olive oil
38. Prepare butter
39. Prepare Optional - Broccolini
40. Make ready broccolini
41. Get garlic cloves minced
42. Get shallot minced
43. Make ready Salt and pepper
44. Make ready butter
45. Make ready 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 with this exceptional food sous vide stuffed chicken breast w/ carrot puree recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!