How to Prepare Sous Vide Stuffed Chicken Breast w/ Carrot Puree Award-winning

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Before you jump to Sous Vide Stuffed Chicken Breast w/ Carrot Puree recipe, you may want to read this short interesting healthy tips about Ways To Live Green And also Save Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? Those days are over, and it seems we all realize our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we cannot transform things for the better without everyone's active involvement. This must happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen area is a good starting point saving energy by going a lot more green.

Why don't we begin with something not that hard, changing the light bulbs. Of course you shouldn't confine this to merely the kitchen area. The usual light bulbs are the incandescent type, which must be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these kinds of bulbs last as long as ten of the conventional type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will probably end up at a landfill site. You also have to get the routine of turning off the lights when there is nobody in a area. In the kitchen is where you'll frequently discover members of a family, and often the lights may not be turned off until the last person goes to bed. Obviously this also happens in different rooms, not merely the kitchen. Do an exercise if you like; take a look at how much electricity you can save by turning the lights off as soon as you don't need them.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. Typically, all it will take is a little bit of common sense.

We hope you got benefit from reading it, now let's go back to sous vide stuffed chicken breast w/ carrot puree recipe. To cook sous vide stuffed chicken breast w/ carrot puree you only need 45 ingredients and 20 steps. Here is how you do that.

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

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

This is normally due to cooking at high temperatures that are difficult to regulate. Once cooked, the chicken can be rapidly cooled in iced water. Pound out the chicken breasts into half inch thin layers, add some of the sauce and roll up. Fill the SousVide Supreme machine with hot tap water and set the temperature. Prepare the ingredients, I will talk.

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