Sous Vide Chicken Cordon Bleu Food

SOUS VIDE CHICKEN CORDON BLEU RECIPE

Sous Vide Chicken Cordon Bleu Recipe image

Provided by Dottiejk

Number Of Ingredients 5

Ingredients

6 large boneless chicken thighs
freshly ground black pepper
6 slices prosciutto ham
6 1x1 inch cubes Gruyere cheese
4 tablespoon Butter

Steps:

Heat the sous vide to 148°F. Pound chicken to make even. Season the chicken with pepper. Place a prosciutto slice atop each thigh and center a cube of Gruyere on top of the prosciutto. Roll up and wrap in saran wrap. Transfer to food bags, 2 or 3 thighs per bag, and vacuum seal. Cook not less than 60 minutes or more than 90 minutes. Place butter in a pan. When the pan is hot, remove the plastic wrap and pat each chicken bundle lightly with a paper towel to remove excell moisture. Place the thighs carefully in the hot pan and begin to brown all over. Remove from the pan when evenly browned on all sides.

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First, begin with a large chicken breast. You can either create a slit inside of the breast big enough to insert a slice of ham surrounding a slice of Swiss cheese or you can flatten the breast with a mallet and roll the breast around the ham and cheese. The vacuum bag will hold the breast together either way. Don’t forget to season the stuffed breast with salt and pepper.
Place the stuffed breast into a water bath set at 140°F for 90 minutes (remember it won’t overcook so you can always let it sit for as long as your need). Shortly before you’re ready to serve (about 15 minutes) get the oil in your deep fryer or skillet heated to 350°F. Now take a breast out of its vacuum bag and cover it with flour. Then place it into an egg wash. Then cover it with panko or breadcrumbs. Before you start frying you’ll want to prepare the Dijon Cream Sauce.
Fry until the breasts are golden brown (remember they are already cooked so you’re really just going for appearance).
Begin by melting the butter over medium heat in a saucepan. Next add the flour and cook for a couple of minutes. Then add half of the milk and whisk until it is well blended with the flour. Add the remaining milk, mustard, garlic powder, bullion, and cheese. Cook for three minutes, whisking constantly until thickened (it will thicken as it cools). Remove from heat and stir in the thyme and add salt and pepper to taste. Serve with the chicken.

Sous Vide Chicken Cordon Bleu Food

SOUS VIDE CHICKEN CORDON BLEU RECIPE

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