This is an easy sous vide recipe for the most delicate goat cheese stuffed chicken breasts.
Ingredients
Serves: –+
- Chicken breasts 800 gr
- Goat cheese 200 gr
- Origanum 1 bundle
- Fig 300 gr
- Sugar 60 gr
- Edible white vinegar 1 tsp
- Garlic 2 cloves
- Bay leaf 1 piece
- Leaf lettuce 150 gr
- Olive oil
- Salt and pepper
Method
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Heat the vinegar and sugar, then let them cool down. After that, pour this mixture into a vacuum bag along with figs, garlic cloves and bay leaves. Seal the bag with a vacuumizer and immerse into a water bath. Cook at 65°C for 15 minutes, then cool down. The marinade is done.
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Make an opening along the length of the chicken breasts and stuff it with goat cheese. Season it with salt and pepper a little, as well as chopped origanum. Put the stuffed seasoned breasts in a vacuum bag and fill it with the marinade. Exhaust an air out of the bag and immerse completely into the sous vide water bath. Cook at a 62°C for 25 minutes.
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Slice the meat into pieces and dish it out in serving bowls. Add fresh lettuce, season with salt and pepper, and, finally, pour some olive oil over the dish.
