Sous Vide Chicken Roulade

Collette Mitrega - Thermomix Consultant - Australia Wide
https://linktr.ee/collettesthermiekit...

Tender juicing chicken, stuffed with yumminess, does it get any better?

INGREDIENTS
1 large chicken breast (I prefer skin on, you can do more)
3 slices ham
3 slices swiss cheese
Handful baby spinach, leaves only
40g sundried tomatoes
Salt and Pepper to season

STEPS
Take a medium zip lock bag and slide down the sides with a knife to open. Place and spread a few drops of water on each side, (this helps the breast shape better).
Place breast, skin down, on bottom layer of bag and butterfly by slicing through nearly to the end horizontally. spread chicken open. Close over the bag and use a mallet or rolling pin to gently flatten and shape breasts.
Transfer open breast to a large piece of plastic wrap... skin side down, and skin furthest away from you. Season generously with salt and pepper and layer spinach, ham, cheese and sundried tomatoes on half of the chicken, nearest you.
Using the plastic wrap, tightly roll. Once rolled, cut in half if too long to fit in thermomix bowl, and repeat each section with a second piece of plastic wrap. Tightly twist and tie off the ends.
Add blade cover or the blade cover and peeler and 1800g tap hot water and 1 tsp absorbic acid (or juice of half a lemon) to Thermomix bowl. For TM6, select Sous Vide function. Set temp for 65°/2 hours. When Temp is reached, add your Roulades to the water making sure they are submerged, reset temp 65°/2 hours.

If using a TM5, cook 99min/65°/reverse/speed 1, when time is done, repeat for a further 20 mins.

Once cooked, remove and fry in a hot pan with butter to brown for a few minutes. Slice and serve with your favourite sauce and sides.

MORE:
Swap up fillings: include your favourite things like spinach and mushroom; feta, oregano, garlic, and lemon zest; the choices are endless!
You can roll your cooked roulade in egg and then panco breadcrumbs before frying for a crispy coating.
You can pop your rolled plastic covered roulades into a zip lock bag if you feel concerned the water will get in. Make sure to get all the air out of the bag!
You can also Steam your roulades in the Varoma instead of sous vide. Add 500g tap hot water to Thermomix bowl. Steam for 25mins/Varoma temp/speed 2.

Enjoy! Full Recipe card on my Facebook page among the photos: facebook.com/collettesthermiekitchen