This is a recipe for moist and tender chicken breast stuffed with a mixture of cheeses and herbs. Serve with side dishes of your choice.

Jesse Cody
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).

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  • Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness.

  • Heat olive oil and butter in a skillet over medium heat. Add onion, celery, and Cajon seasoning; cook and stir until onion is softened and translucent, about 5 minutes.

  • Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste.

  • Spread paste onto one side of chicken breasts; roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts; place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer), removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Cook's Note:

Chicken breast rolls can be secured with butchers' string instead of toothpicks, if desired.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

292 calories; 14.2 g total fat; 133 mg cholesterol; 400 mg sodium. 7.5 g carbohydrates; 32.5 g protein; Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 4 stars
02/03/2017
The ingredients in this dish made for a tasty dinner. However it sounds like this recipe was adapted from a traditional recipe and needs some tweaking for the sous vide technique. First obviously the final product will not reach 165. Ignore that detail. Next individual plastic bags won't work for Ziploc users- more filling would probably end up outside the chicken than in. I rolled each individual breast in plastic wrap making a tight bundle. Then I placed all the bundles into a single gallon-sized Ziploc. It worked great and the rolls cooked completely intact. Finally sous vide chicken looks pretty unappetizing without a stove finish. After cooking I sprinkled some additional cajun seasoning on the outside and browned the rolls on two sides in frying pan. They looked stunning sliced up! Read More
(8)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/03/2017
The ingredients in this dish made for a tasty dinner. However it sounds like this recipe was adapted from a traditional recipe and needs some tweaking for the sous vide technique. First obviously the final product will not reach 165. Ignore that detail. Next individual plastic bags won't work for Ziploc users- more filling would probably end up outside the chicken than in. I rolled each individual breast in plastic wrap making a tight bundle. Then I placed all the bundles into a single gallon-sized Ziploc. It worked great and the rolls cooked completely intact. Finally sous vide chicken looks pretty unappetizing without a stove finish. After cooking I sprinkled some additional cajun seasoning on the outside and browned the rolls on two sides in frying pan. They looked stunning sliced up! Read More
(8)
Rating: 4 stars
02/03/2017
The ingredients in this dish made for a tasty dinner. However it sounds like this recipe was adapted from a traditional recipe and needs some tweaking for the sous vide technique. First obviously the final product will not reach 165. Ignore that detail. Next individual plastic bags won't work for Ziploc users- more filling would probably end up outside the chicken than in. I rolled each individual breast in plastic wrap making a tight bundle. Then I placed all the bundles into a single gallon-sized Ziploc. It worked great and the rolls cooked completely intact. Finally sous vide chicken looks pretty unappetizing without a stove finish. After cooking I sprinkled some additional cajun seasoning on the outside and browned the rolls on two sides in frying pan. They looked stunning sliced up! Read More
(8)
Rating: 4 stars
02/27/2017
The previous review pointed out that 141 water will not give 165 meat. It was fine. A little more temp may set the stuffing better. It needs pan seer to present. I needed to use smaller breasts so when they are pounded it stays together. Taste was good. Practice will make perfect. Read More
(2)
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Rating: 4 stars
03/06/2018
Although the previous writer was correct about the stove finish remember chicken does not need to get to 165 in a sous vide to be considered safe. I had issues with that when I first used my sous vide and researched it extensively (since it goes against what we learned growing up). A stove finish makes this meal really good Read More
(1)