Sous Vide Chicken Cordon Bleu Food
SOUS VIDE CHICKEN CORDON BLEU RECIPE
Provided by Dottiejk
Number Of Ingredients 5
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.
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- Fry until the breasts are golden brown (remember they are already cooked so you’re really just going for appearance).
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