Sous vide or literally cooking under is a technique that leaves the protein soft, and succulent. You do need to sear it afterwards or as a client said, “everything is just bland looking”.
4 boneless, skinless chicken breasts
1/2 cup/120g soft goat cheese (chevre)
1 medium red pepper, roasted and cut into julienne strips
2 handfuls loosely packed arugula
salt & pepper for seasoning
1 teaspoon/5ml olive oil
1 tablespoon butter
Set your sous vide cooker to 155ºF/68ºC. Pat dry your chicken breast and place between 1 long piece of cling film folded over. Pound with a mallet until it is approximately 1cm thick, a little over 1/4 inch. Season liberally on both sides with salt & pepper. Spread 2 tablespoons/30g of goat cheese on each piece. Top each piece with 1/4 of the roasted red peppers. Top that with 1/4 of the arugula. Working from the narrower end if there is one, roll up like a burrito. Set aside on a plate and repeat the process with the other.encased. Place each roulade into a long piece of cling film. Roll up. Holding both “open” ends roll forward until a tight log is formed. Tie the ends. If you have a food sealer. Place the roulades in a bag and seal. If you don’t place the wrapped roulades into a zip-locking bag, making sure you have a little space between them. Using the immersion method, get as much air out of the bag as possible. Water will form an airtight vacuum, just don’t immerse the top. Clip to the side of the pot. Place the bag of roulades into the bath and set the timer for 90 minutes. Remove from the water when the timer goes off. Unwrap the roulades. In a saute pan on medium high heat add the butter and olive oil When butter is melted place the roulades in the pan and cook on all sides for a total of 3-4 minutes or they are nicely browned. Removed from the plate and serve, sliced on the diagonal.
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