Sous Vide Chicken Roulade

Psalm 120:1

 [1] In my distress I called to the LORD,

        and he answered me.

An ej original recipe!

Cook time 2:00 hours

Cook temp 150 degrees 

4 large boneless skinless chicken breast, butterflied and flattened

Salt and pepper to taste

 

Bacon grease

Stuffing

Spinach leaves

Havarti Cheese, cut into strips

Fresh Pico de gallo, drained 

Garlic granules 

After the chicken is butterflied and pounded, add a tsp of pico, a few spinach leaves, sprinkle a little garlic and cheese strips.

Roll up.

You can have 4 large rolls or cut each in half and get 8 small.

Place chicken on plastic wrap, such as Saran Wrap, and tightly wrap, squeeze and place in freezer gallon zip lock bag.

Repeat until all rolls are in a line at bottom of bag.

Press all air out then double bag.

Weight down with 2 butter knives.

Remove to plate, rest 5 minutes.

Pat dry.

Heat skillet, add bacon grease and sear. 

To serve, slice into rounds!