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Alright, don’t linger, let’s practice this sous vide stuffed chicken breast w/ carrot puree menu with 45 elements which are surely easy to acquire, and we have to process them at the very least through 20 actions. You should commit a while on this, so the resulting food could be perfect.

Ingredients - Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

1. Get for Stuffing
2. Require 1/2 bunch for spinach blanched and chopped
3. Take 1/2 diced zucchini
4. Need 1/2 for diced and skinned Fuji apple
5. Give 1 diced shallot
6. Require 3 for minced garlic cloves
7. Prepare 1 - minced Thai chili or 1/2 jalapeno
8. Require Squeeze of fresh lemon juice
9. Make ready - Salt and pepper
10. Require 1/4 tsp paprika
11. Require 1/2 cup for shredded white cheddar
12. Give 1 tbls for shredded parmesan cheese
13. Make ready Chicken
14. Prepare 2 for whole chicken breasts
15. Require 1/2 tsp for paprika
16. Take 1/4 tsp of Cayenne pepper
17. Give 1/2 tsp - garlic powder
18. Take 1/4 tsp for onion powder
19. Need of Kosher salt
20. Prepare Pepper
21. You need - Olive oil
22. Give 2 sprigs rosemary
23. Provide 6 sprigs - thyme
24. Get 2 - whole garlic cloves
25. Need 1/2 of shallot divided into 2 pieces
26. Prepare Carrot puree
27. You need 5 of carrots sliced into thin round slices
28. Prepare 4 tbls of butter
29. Prepare 1 cup - water
30. You need 2 - garlic cloves
31. Need 1/2 tsp for salt
32. Get - White wine sauce
33. You need 1 cup for white wine - I used Sauvignon Blanc
34. Provide 1/2 of shallot minced
35. Provide 2 of garlic cloves minced
36. You need 1/2 cup - chicken stock
37. Require 1 tbls for olive oil
38. Need 1 tbls of butter
39. Take - Optional - Broccolini
40. Need Bunch broccolini
41. Prepare 1 of garlic cloves minced
42. You need 1/2 - shallot minced
43. Require of Salt and pepper
44. Prepare 1 tbls butter
45. Need 1/4 cup - water

Sous Vide Stuffed Chicken Breast w/ Carrot Puree how to cook:

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.

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