Mozzarella And Herb Stuffed Chicken Breast Sous Vide Style Recipes

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CHICKEN BREASTS STUFFED WITH MOZZARELLA CHEESE RECIPE - (4.3/5)



Chicken Breasts Stuffed with Mozzarella Cheese Recipe - (4.3/5) image

Provided by á-9604

Number Of Ingredients 9

4 chicken breasts, boned
1/2 cup butter
2 tablespoons parsley
1/2 teaspoon rosemary
1/4 pound mozzarella cheese
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup white wine
Flour

Steps:

  • Pound breasts until 1/8 inch thick. Sprinkle with salt and pepper. Spread each breast with butter. Cut cheese in 4 strips. Roll breasts up with the cheese inside. Roll each chicken and cheese roll in flour, eggs, and bread crumbs and place in buttered baking dish. Pour remaining butter, parsley, and rosemary over chicken. Bake 20 minutes at 350 degrees. Add wine and cook until done, about 40 minutes total.

MOZZARELLA AND HERB-STUFFED CHICKEN BREAST SOUS-VIDE STYLE



Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style image

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.

Provided by Jesse Cody

Categories     Chicken Breasts

Time 2h25m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
½ onion, diced
1 rib celery, diced
1 teaspoon Cajon seasoning, divided, or to taste
¾ cup shredded mozzarella cheese
4 ounces sliced mushrooms
1 egg, beaten
2 tablespoons fine dry bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.5 g, Cholesterol 133.2 mg, Fat 14.2 g, Fiber 1.2 g, Protein 32.5 g, SaturatedFat 5.8 g, Sodium 400.2 mg, Sugar 2.5 g

MOZZARELLA AND HERB-STUFFED CHICKEN BREAST SOUS-VIDE STYLE



Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style image

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.

Provided by Jesse Cody

Categories     Chicken Breasts

Time 2h25m

Yield 4

Number Of Ingredients 12

4 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
½ onion, diced
1 rib celery, diced
1 teaspoon Cajon seasoning, divided, or to taste
¾ cup shredded mozzarella cheese
4 ounces sliced mushrooms
1 egg, beaten
2 tablespoons fine dry bread crumbs
1 tablespoon chopped fresh parsley
2 teaspoons grated Parmesan cheese

Steps:

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

Nutrition Facts : Calories 292.1 calories, Carbohydrate 7.5 g, Cholesterol 133.2 mg, Fat 14.2 g, Fiber 1.2 g, Protein 32.5 g, SaturatedFat 5.8 g, Sodium 400.2 mg, Sugar 2.5 g

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