30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Spinach And Feta Stuffed Chicken Breast
A refined dish utilizing sous vide cooking for perfectly tender chicken, a luxurious filling infused with black truffle, and a delicate saffron beurre blanc sauce.
Total Time
120
Yield
4
Calories
550 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Sous Vide Immersion Circulator, Vacuum Sealer, Saucepan, Skillet, Butcher's Twine •
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Instructions
Prepare the Filling: In a bowl, combine Spinach, Feta Cheese, Shallot, Garlic, Black Truffle, Egg Yolk, Panko Breadcrumbs, Salt, and White Pepper. Mix gently.
Prepare the Chicken: Butterfly each Chicken Breast. Season with Salt and White Pepper.
Stuff the Chicken: Divide the Filling evenly among the Chicken Breasts. Fold over and secure with butcher's twine.
Sous Vide: Place Chicken Breasts in a vacuum-seal bag. Seal. Cook in a sous vide water bath at 145°F (63°C) for 60 minutes.
Prepare the Saffron Beurre Blanc: In a saucepan, reduce White Wine and Shallot until almost dry. Add Heavy Cream and Saffron Threads. Reduce until slightly thickened. Whisk in cold Butter, one cube at a time, until emulsified. Stir in Lemon Juice. Keep warm.
Sear: Remove Chicken from bag and pat dry. Sear in a hot skillet with olive oil for 1-2 minutes per side to develop color.
Serve: Slice Chicken Breast and serve immediately with Saffron Beurre Blanc.
