Bacon wrapped garlic, camembert, sous vide chicken

A very slight variation on Sous vide bacon wrapped chicken filled with garlic and cheese.

Made with camembert cheese this time.

Take care to choose equal sized chicken breasts if you are buying them pre-packaged.

Bacon wrapped garlic, camembert, sous vide chicken

Servings:	Serves 4
Calories per serving:	520
Ready in:	2 hours, 25 minutes
Prep. time:	20 minutes
Cook time:	2 hours, 5 minutes
Difficulty:
Recipe author:	Chef
First published:	18th March 2017

Best recipe review Love this 5/5 Especially with roasties and gravy Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 large chicken breasts (125g each) - try to find whole breasts, much easier for stuffing
• 16 rashers of streaky bacon
• 5 fat cloves of garlic
• 1 very small white onion, chopped very finely
• 125g camembert cheese (half a 250g wheel) - I used Le Rustique Camembert
• sea salt
• Freshly ground black pepper
• A splash of lemon juice per sous vide bag
• 2 tablespoons of butter

• 

  Sauté in butter

• 

  Ready for the sous-vide bath

• 

  Rolled up - they stay together really well after cooking in the bath

• 

  Filled, ready for the bacon

• 

  The ingredients

Method

1. Peel and crush the garlic
2. Finely chop the small white onion
3. Add to a small bowl with a pinch of salt and plenty of freshly ground black pepper and mix well
4. Cut a deep slice into the side of each breast to create a pocket
5. Use half of Le Rustique Camembert wheel, cutting it into eight pieces
6. Fill each chicken breast with equal amounts of the garlic mixture and two pieces of Camembert cheese
7. I had a few spare cherry tomatoes so slices them and squeezed them in.
8. Lay four strips of streaky bacon for each breast and carefully roll the breast up in the bacon.
9. Add a splash of lemon juice (or lime juice) to each sous vide bag.
10. Using a fish slice slide each chicken breast into the bag and seal - to save the lemon juice being sucked out, press the seal only button the moment the juice starts to run up the bag.
11. Cook in a sous vide bath heated to 64° C (147° F) for 2 hours.
12. Remove from the bag, reserving any juice for making gravy.
13. Pan fry in butter for 3 or 4 minutes until golden brown.

Serving suggestions

Serve with Air fried roast potatoes, steamed broccoli and a little gravy.

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