Sous Vide Chicken Cordon Bleu Recipes

SOUS VIDE CHICKEN CORDON BLEU RECIPE

Sous Vide Chicken Cordon Bleu Recipe image

Provided by Dottiejk

Number Of Ingredients 5

Ingredients

6 large boneless chicken thighs
freshly ground black pepper
6 slices prosciutto ham
6 1x1 inch cubes Gruyere cheese
4 tablespoon Butter

Steps:

Heat the sous vide to 148°F. Pound chicken to make even. Season the chicken with pepper. Place a prosciutto slice atop each thigh and center a cube of Gruyere on top of the prosciutto. Roll up and wrap in saran wrap. Transfer to food bags, 2 or 3 thighs per bag, and vacuum seal. Cook not less than 60 minutes or more than 90 minutes. Place butter in a pan. When the pan is hot, remove the plastic wrap and pat each chicken bundle lightly with a paper towel to remove excell moisture. Place the thighs carefully in the hot pan and begin to brown all over. Remove from the pan when evenly browned on all sides.

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