Chicken with booze! That’s a lie, no booze involved I’m afraid, other than that consumed by the chef.
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. So here is my take on it. The good news is, you can do this at home with some cling film!
- 2 chicken breasts, skin on
- 30g salted butter
- 200g Cream cheese
- 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.
Serve with veg and roasties.