I knew from the start that I was going to use chicken and it was going to be stuff or rolled. I started assembling the ingredients. The pic to the left has some of them. Oh and before I forget this post is less about a recipe and more about posterity. I love blogging about new stuff I come up with. Sometimes it includes a detailed recipe and sometimes not. You could easily duplicate this recipe if you can cook at all.
Gotta love spring onions for this dish. Basically the same as a scallion but they are planted in the fall and harvested in the spring. The green parts are more intense than the scallion green part. The white onion part is less intense than a regular onion too. Slice these up too.
Add the finely chopped garlic and Tomatoes and cook for a while.
Rough chop a crap load of baby spinach. Note: I did this in several batches and added them to the pan in stages.
Deglaze with your favorite....Port, Tawny or whatever you have on hand.
Sorry about the missing picture. I meant to take a photo of all the stuff I sauteed. Anyhow place in bowl and cool off. Put it over ice if you have too. It needs to be at room temp before you start stuffing your chicken breasts. Heck make it the day before if you want.
Start out with very large chicken breasts. If the tenderloin is intact and attached to the breast you have the option of leaving it on. Or you can simply remove and use it for something else.
Using an extremely sharp knife butterfly the breast open making sure not to cut through.
I pounded out the breast using plastic. I actually used a one gallon bag split open. I love the one gallon bag for this application because it is sturdy enough to hold up to the pounding. Make sure the breast is very moist (add some water) otherwise it will tear during the pounding. The water allows the breast to spread out without tearing.
Sprinkle on some of the cheese you used earlier.
Get them all lined up and ready for the next step.
The chicken cylinder needs additional help to maintain its shape during the cooking cycle in the SV. Using plastic wrap roll up the cylinder stretching the plastic wrap to secure the chicken. It must be very tight. Roll up the ends in the opposite direction which will also aid in securing the chickens shape. Secure the ends with string. Keep twisting the ends until you're satisfied with the firmness.
Vacuum Seal the chicken making sure the cylinders are not touching one another. Note: In addition to the regular vacuum seal I also use the Waring Vacuum Sealer. I don't trust bags. Double vacuum sealing is the way to go for proteins.
You probably can't tell from the pic but there's Bovicetta nuggets of love floating around.
Since this is a low carb dinner I made cauliflower rice to go with the chicken. The chicken will be placed on top.