SOUS VIDE STUFFED CHICKEN ROULADE
Roulade of Chicken Breast, stuffed with mushroom duxelles, cheese, parsley and Parma ham. Sous vide at 64.5°C for 25 min. Remove from water, let cool.
Remove cling film and fry in butter and fresh thyme, in medium hot pan until brown.
Cut in 3 cm slices and serve.
If you do not have a sous vide, use a sauce pan filled half with water and control temperature as close as possible to 64.5°C. Add ice cubes to bring temperature down, if too hot.
Recipe: Amanda Conradie
Photos: Elize de Kock
