I had been thinking about doing some sort of stuffed chicken breast, but I usually don’t like the way they come out with toothpicks sticking out all over the place and the stuffing still leaking out. I could try meat glue once again, but I’m not real comfortable with it yet. Then I came upon a recipe where the chicken breast was scored diagonally and the scoring was filled with the stuffing before baking.
Why not cook the chicken breasts sous vide and then add the stuffing as part of the finishing of the dish?
Cream or Milk
Fresh Corn on the Cobb
Vacuum seal the chicken breasts and cook in the water bath at 145 F for about 1 1/2 hours (from thawed).
While the chicken is cooking, trim the fresh broccoli and cook till just done.
Make a light roux from the flour and butter and then add milk and cheese to make a thick cheese sauce.
Add the cheese sauce to the chopped broccoli so you have thick mixture. The idea is that the cheese is a binder and flavoring agent for the broccoli.
Remove the cooked chicken breasts from the vacuum bags and blot dry. Slice across the chicken breast diagonally, but not quite all the way through.
Brush the chicken breast with melted butter and then fill the slices with the broccoli cheese mixture. I used a piping bag with a large nozzle.
Mix the Panko crumbs with a some melted butter and sprinkle over the clean breasts.
Place the chicken breasts under the broiler till the bread crumbs are toasted and the cheese is bubbly.
Served here with sous vide corn on the cobb.
I was really quite happy with the way this turned out. I had a little extra stuffing left over, so I used some as a bed for the chicken breast when I was plating. I would say this makes the list of keepers.
You can see that I vacuum seal my chicken breasts individually. I usually do this if I want the chicken breasts to maintain their shape when they are to be presented as a full breast. In this case, the breasts were fresh, but you can also go directly from freezer to water bath when you want to sous vide chicken. Just add about a half hour to the cooking time. For that reason, I often buy chicken breasts in bulk and vacuum freeze them individually.
When I want to make something with diced (or chunked) cooked chicken, I often cook the chicken in the plastic pouches they are sold in. These come out in more of a block that is easily cut to the desired size.
The cheese sauce was a little on the stringy side. I contribute that to the Swiss cheese. I have to admit that I was “winging it” on the cheese sauce. I don’t think I had enough flour in the roux/white sauce so the flour could help emulsify the cheese and make a smoother sauce.