Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter

This recipe unfortunately was a huge failure. I tried again, this time with bacon and the result was marvellous: see Sous vide bacon wrapped chicken filled with garlic and cheese

Sous vide prosciutto wrapped chicken stuffed with garlicky parsley butter

Servings:	Serves 2
Calories per serving:	389
Ready in:	1 hour 20 minutes
Prep. time:	20 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	6th February 2016

Best recipe review Don't bother! 3/5 Lots of work for what were rather poor results. Paul R Smith

   This recipe needs further development

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The author of this recipe feels that it needs improving before it can be considered complete.

Do feel free to use it for inspiration but be aware that it may not yet be perfect.

Ingredients

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

• 2 large chicken breast fillets
• 1 packet of prosciutto ham (10 very thin slices)
• Big handful of fresh parsley including stems, finely chopped
• 1 tablespoon butter
• 4 cloves of garlic, peeled and roughly chopped (or to taste)
• Pinch of sea salt
• Good pinch of freshly ground black pepper

• 

  Wrapped, vacuum sealed and ready to sous-vide

• 

  Stuffing the chicken breasts with garlic herb butter

• 

  Making the garlic herb butter

Method

1. Add the garlic, parsley, salt and pepper to a mortar and pestle and smash to a pulp
2. Add the butter, smash it to combine with the herbs
3. Cut a couple of pockets into the chicken breasts and stuff with the garlic butter
4. Lay out the prosciutto slices and roll up the chicken breasts
5. Pop into plastic bags and vacuum seal
6. Cook in a preheated sous-vide bath at 64°C (147.2°F) for 1 hour
7. When cooked the proscuitto packets can be seared in a hot pan or by a blowtorch.

Serving suggestions

Serve with boiled potatoes, peas and sweetcorn kernels.

Chef's notes

This was rather disappointing in the end and also rather dry in comparison with meat usually cooked sous vide. The chicken breasts I used had been previously frozen, I wonder if that might have made a subtle difference.

I will persist with this and make some changes, a little sherry might make a difference.

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