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Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style

Rated as 4 out of 5 Stars

"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."
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2 h 25 m servings 292
Original recipe yields 4 servings (4 chicken breasts)


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  1. Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).
  2. 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.
  3. 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.
  4. Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste.
  5. 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

Per Serving: 292 calories; 14.2 7.5 32.5 133 400 Full nutrition

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Read all reviews 3
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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, obvi...

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 ...

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 so...