Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table
Poultry

Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham

Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table


Ive never tried cassava before, but I was pleasantly surprised.You treat it like a potato boil, bake, mash, fry etc but its tastier than a spud: more savoury. However, its quite mealy  and thus, on balance, I think the humble potato is wins out. Definitely worth giving a try, though. I peeled the cassava, chopped it into chunks, then pan-fried them in olive oil. They were a great accompaniment to this Sous Vide chicken dish, along with some crispy fried leeks.


Serves 2


2 chicken breasts, with skin on


For the stuffing:


2 tbsp mascarpone cheese
Zest and juice 1/2 lemon
1/2 tsp fresh thyme leaves
1/2 garlic clove, ground to a paste with a pinch of coarse sea salt
Pinch of freshly ground black pepper
2 slices of Parma ham


For the cassava


200ml olive oil
Half cassava root
Salt and freshly ground black pepper


For the leeks


Knob of butter
2 leeks, shredded



1. Carefully remove the skin from the chicken breasts. Rub with a little oil and place on a foil-lined roasting tray. Sprinkle over a little sea salt. Preheat the oven to 160C/Gas 3 and cook the chicken skin until very crispy, approx. 30 mins, taking care that it doesnt burn.


Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table


2. Mix  all the ingredients for the stuffing in a bowl. With a sharp knife, slice a pocket into each chicken breast, then carefully fill the pocket with a tablespoon-full of the mascarpone mixture. Close the pocket.


3. Lay out the Parma ham and wrap each breast in a slice of ham.


4. Wrap tightly in Clingfilm, then seal in a Sous Vide vacuum pouch. Set the Sous Vide water bath to 67.5C and lower in the pouches. Cook the chicken breasts for 1-2 hours.


5. Remove the pouches from the water. Unwrap the chicken. Heat a little oil in a frying pan and brown the chicken breasts all over, approx. 2 mins.


Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table


6. Cook the cassava. Bring a large pan of salted water to the boil. Peel the cassava and chop the white flesh into chunks. Parboil for approx. 10 mins, until tender. Remove from the water and drain. Heat the oil in a large frying pan and cook the cassava chunks until golden, approx. 7-9 mins. Sprinkle with salt.


 


 


Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table


Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table


7. Meanwhile, cook the shredded leeks in a saucepan with melted butter until crispy, approx. 5 mins.


8. Serve the chicken breasts with the crispy crackling, cassava fries and leeks.


Sous Vide Chicken Breast, Stuffed with Mascarpone, Wrapped in Parma Ham, Lay The Table


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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