Sous Vide Chicken Roulade

Name: Sous Vide Chicken Roulade
Prep time: 15 min
Cook time: 2 h
Total time: 3 h
Ingredients: 2 whole Skin on Chicken Breast (boneless if possible) (otherwise remove the bone); 4 ounces Sharp Smoked Provolone; 6 ounces Prosciutto di Parma; 1 cup Baby Spinach; 1/4 small Red Onion minced; 1 bunch bunch Parsley for garnish; Salt, pepper, garlic powder (as desired); 1 lb. Bacon

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Prep Time: 15 minutes

Cook Time: 120 minutes

Total: 180 minutes

Servings: 4

Cost: $6.29 /serving

Author : Mike Nadelman

Ingredients

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2 whole Skin on Chicken Breast (boneless if possible) (otherwise remove the bone)4 ounces Sharp Smoked Provolone6 ounces Prosciutto di Parma1 cup Baby Spinach1/4 small Red Onion minced1 bunch bunch Parsley for garnishSalt, pepper, garlic powder (as desired)1 lb. Bacon

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Instructions

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Step 1

Debone, butterfly and pound breasts.

Step 2

Place chicken skin side down on a sheet of plastic wrap. Season with salt, pepper and garlic powder. Then add Prosciutto, minced onion, spinach, cheese and tightly roll up and wrap tightly securing the ends. Place in a Sous Vide bag or zip lock bag. Repeat the process for each chicken breast.

Step 3

Sous Vide at 149 degrees F for 2 hours.

Step 4

Meanwhile dice the bacon and fry until crispy. Separate and drain the bacon.

Step 5

Remove the chicken from the bags and brown in the bacon fat

Step 6

Slice and garnish the chicken with bacon and parsley