Last Updated on November 10, 2019 by Slow The Cook Down
Chicken with booze! That’s a lie, no booze involved I’m afraid, other than that consumed by the chef. Sous-vide is a great technique to try out and you don’t necessarily need a fancy machine at home to try it out!
A few weeks ago, I cooked Daniel Galmiche’s ‘Stuffed Chicken Breasts’ from his book ‘Revolutionary French Cooking‘. In this recipe, Galmiche sous-vide the chicken, basically vacuum packed and put into a water bath. It keeps the chicken lovely and moist and tender balanced with a crispy skin topping.
My mojito stuffing in my sous-vide chicken is sweet and tangy and is also not as tricky as you might think!
Be sure to check out these other delicious chicken recipes!
I love hearing from you!! If you have tried this yummy Mexican recipe, be sure to scroll down, give it a star rating and let me know what you thought!
Sous-vide Mojito Stuffed Chicken
- 2 chicken breasts skin on
- 1 ounce salted butter (30g)
- 7 ounces cream cheese (200g)
- Zest of 1 lime
- 3 tbsp chopped Mint
- Salt & pepper
- Put the butter in a hot pan with a splash of oil. When the butter is foaming, add in the chicken breasts, skin side down, fry for 5 mins until the skin is golden. Pop them to one side.
- In a small bowl mix the cream cheese, lime zest and mint. Add a little salt and about a teaspoon of cracked black pepper. Mix well.
- Cut horizontally through the middle of each breast, about 3/4 of the way. Salt and pepper the inside. Add in the cream cheese mixture into the breasts and fold back over (its fine if some oozes out!).
- Take some cling film at wrap around the chicken and twist and secure the ends - it should resemble a sausage. Put in fridge until ready to cook.
- Put a small amount of water to the boil, pop in a steamer and add the chicken parcels. Lid on for 12 mins. Once the chicken is done, let it rest for about 6 mins. When you unwrap the chicken, keep the sauces and you can use drizzle this on top of the chicken if you like.