Preparing Sous Vide Chicken Cordon Bleu
 
Prep time
Total time
 
Serves: 1
Ingredients
  • chicken breasts
  • ham slices
  • cheese slices
  • salt and pepper
  • dried minced garlic
  • butter
  • rosemary
  • thyme
  • parsley
Instructions
  1. Place ½ tsp of rosemary, thyme, and parsley into a mortar.
  2. Use the pestle to grind the herbs to a fine powder.
  3. Butterfly a chicken breast.
  4. Cover with plastic wrap and flatten until ¼ inch thick.
  5. Remove the plastic wrap and spread a thin layer of butter across the surface.
  6. Sprinkle with sea salt and freshly ground black pepper.
  7. Sprinkle lightly with dried garlic.
  8. Sprinkle the herb mixture lightly over the butter.
  9. Lay ham slices to cover chicken breast within ½ inch of the edges.
  10. Lay cheese slices to cover chicken breast within ½ inch of the edges.
  11. Beginning on the edge nearest the edge that was the inside of the chicken breast (not skin side), roll tightly tucking the ham and cheese well.
  12. When rolled, the skin side of the chicken breast should be on top.
  13. Place the roll seam side down into the vacuum bag, pressing it into the bottom tightly (or if you want, you can cook the roll traditionally).
  14. Vacuum seal the roll and it is ready to be cooked sous vide style or frozen for later preparation.
Notes
This preparation can be made ahead of time and frozen for cooking later.
Also, instead of butter, dijon mustard can be substituted for a different flavor combination.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2016/12/18/preparing-sous-vide-chicken-cordon-bleu/