Juicy Parmesan Chicken
The great thing about this recipe is that you can make it when you have time (although you barely have to babysit it) and then you have fresh food made for the next two weeks with no freezer burn... Plus, it is chock full of flavor and can’t dry out.
Ingredients:
½ organic chicken breast - boneless/skinless
¼ cup Mozzarella – freshly shredded
1 Tbs Parmigiano Reggiano – freshly grated
1 Tbs Seaside Cheddar – freshly grated
Sprig fresh parsley - finely diced
½ cup grapeseed oil
Pinch rock salt
Pinch black pepper
Recommendations:
Anova Sous Vide Precision Cooker
Breville Smoking Gun Pro Smoke Infuser (with apple wood shavings)
Bayou Classic Stainless Steel Gourmet Seasoning Injector
Directions:
Place water in a large pot and set sous vide temp to 140F.
Wrap chicken breast in saran wrap, then beat it with the bottom of a pan (to create even thickness).
Butterfly breast in half to create a pocket, but not cutting all the way through.
Stuff breast with parsley and three cheese blend.
Salt and pepper outsides of chicken breast.
Make a brine with 1 Tbs salt dissolved in 1 cup of water.
Inject brine as evenly as possible into the chicken breast (to keep it moist while cooking).
Place chicken and grapeseed oil into a small Ziploc bag, making sure the oil covers the entire piece of chicken.
Remove air from Ziploc bag by placing the bottom half in the sous vide water, then pressing up and sealing.
Cook in sous vide at 140F for 2 hours or until internal temp reaches 138F.
Remove Ziploc bag with chicken from sous vide and allow to cool.
Hand smoke into the Ziploc bag for 2 min using apple chips.
Enjoy!
To Store:
Plunge the Ziploc bag with chicken and oil in it into an ice bath for 1 min (to stop cooking).
Refrigerate for up to 2 weeks.
Reheat in sous vide at 140F for 10-15 min when ready to eat.
Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill
Original Recipe: Anova.com