It’s been almost six months since I got my hands on my SanSaire immersion cooker and, like most of my new toys, it has seen a lot of dinner prep action. Two weeks ago I tried a new recipe and really loved it but didn’t take pictures. In fact, we loved it so much I decided to make it again last night – this time with pictures.
This is another take on the ubiquitous stuffed chicken breast. Only difference is this one is juicy, tender and altogether delicious!
Chicken Breasts with Red Pepper and Mozzarella Serves 2
- 2 boneless, skinless chicken breasts – about 5 oz each (note: if all you can find are the REALLY big chicken breasts I have cut them in half horizontally and it works)
- 1/2 tbl. capers – rinsed and drained
- 3 oz roasted red pepper
Stuffed Chicken Breast Ingredients
- 4 slices Genoa salami
- 2 oz. fresh mozzarella
- 1 tbl. torn basil leaves
- 1 tbl olive oil
- 2 tbl white wine
- 1 tbl butter
- salt and pepper to taste
Set up your sous vide (immersion cooker) in the pot and preheat the water to 149 degrees F. While the water is preheating, roast a red pepper over an open flame until it is lightly charred. Place in a bowl then place the bowl inside a plastic bag and let rest for about 10 minutes. This will facilitate the removal of the pepper skin. Remove the pepper from the bowl and, using a spoon, scrape the charred skin from the pepper. Cut the pepper into wide ( about 2 inch) slices and set aside. If you prefer, you could use purchased roasted red pepper and eliminate this step. We enjoy the taste of freshly roasted pepper so I don’t mind the extra step.
Tear the basil into bite size pieces and set aside. Slice the fresh mozzarella and set aside.
Laying the chicken breast flat on a cutting surface, slice through the breasts horizontal to the cutting surface. DO NOT slice all the way through. You want to butterfly the chicken breast.
Next, layer one half the ingredients on to one side of the butterflied breast. I start with the salami.then the mozzarella and finally the pepper, capers and basil,
Stuffed breast ready to be closed and placed in the cooking bag.
Close the breast and press together. Rub outside of breast with a few drops of olive oil and place them in individual bags. Lower the bags into the water to remove all the air. Cook the submerged bags for two hours.
About 15 minutes before the chicken is done I use my mandolin to turn a zucchini into imitation pasta. I slice up some garlic to go with the zucchini. Just before I remove the chicken from the water bath I heat a bit of olive oil in a sauté pan, and, over low heat, gently fry the garlic until it begins to toast. I add the zucchini and cook until heated through. While it is cooking I am preheating my cast iron pan until it is smoking hot.
When the chicken is done, remove it from the bags and pat it dry. Be very careful to preserve the liquid in the bags. Add the 1 tbl olive oil to the preheating pan and as soon as it is hot, add the chicken breasts. Sear on both sides until golden – about 30 seconds per side. Remove the chicken to a warm plate, cover and set aside. Using the white wine and reserved cooking fluids, deglaze the pan scrapping up any brown bits. Cook sauce until slightly reduced. Add the butter and swirl until the butter melts and is incorporated into the sauce. Season to taste with salt and pepper. Plate the chicken and spoon some of the sauce over the top. Trust me – you won’t even miss the pasta!
Stuffed chicken and zucchini.