Sous Vide CHICKEN ROULADE Perfection!
It is about time I nail an AMAZING CHICKEN. This one I can say it is truly perfect! There is nothing else I can do to make this chicken better! Moist, juicy chicken that is packed full of flavor is what this video is all about!
Print
Ingredients
Skin on boneless Chicken Breast
Sharp Provolone
Prosciutto di Parma
Baby Spinach
Red Onion
Parsley
Bacon
Salt
Pepper
Garlic Powder
Step 1
Start by butterflying your chicken and then using a meat tenderizer flatten it out without puncturing the skin. Then lay down on some plastic wrap and season it with salt, freshly ground pepper and garlic powder.
Step 2
Then add a layer of prosciutto ham, followed by some baby spinach, diced red onion and some harp provolone or your favorite cheese. Then roll it up tight in the plastic wrap and vacuum seal it.
Step 3
Cook the chicken sous vide @149°F / 65°C for 2 hours. While that's cooking cook your bacon until nice and crispy but do not throw away the fat in the pan.
Step 4
Once the chicken is done pan sear it in the same pan you cooked the bacon in with all the bacon fat. Make sure you get a good crust / sear all around the chicken.
Step 5
Now all that's left is to slice it up, serve and enjoy your amazing CHICKEN ROULADE!
SUBSCRIBE TO GET EVERYTHING GUGA FOODS;
VIDEOS, RECIPES, AND MUCH MORE!