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”. Serves 4 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 proc
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