In the sous vide world, seeing a beautiful cut of meat cooking, knowing it's going to be perfect is a pretty amazing feeling. Then realizing that beautiful, juicy cut of meat is filled with flavorful herbs and cheeses just elevates the anticipation. This dish incorporates parsley and basil with delicious Italian cheeses like mozzarella, parmesan and asiago. It doesn't get much better than this.
- 2 large chicken breasts (butterflied)
- 1/2 cup mixed shredded Italian cheeses
- 2 tbsp each chopped parsley and basil
- dash of salt and pepper
Start off by setting your Anova to 140 degrees. While the water is heating up, we can butterfly these chicken breasts. Once the chicken breasts are butterflied, salt and pepper liberally, fill each breast with 1 tbsp each of parsley and basil, then 1/4 cup each of the shredded Italian cheese mixture.
Once you've stuffed your chicken breasts, fold one side over to close the chicken back up, then season both sides liberally with salt and pepper.
After an hour and a half, take your stuffed chicken breasts out and either quickly grill over a very high heat, or sauté over a high heat to give it a nice golden brown crust. Cut in half and serve with a salad or your favorite vegetable.