Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

4.4 14 ratings

Prep. 25 min

Total 2 h 5 min

4 portions

Ingredients

Artichoke filling

fresh tarragon leaves (see Tips)
20 g
artichoke hearts in oil drained
80 g
ricotta
100 g
lemon juice
20 g
salt
½ tsp
ground black pepper
½ tsp

Chicken ballotine and red capsicum sauce

skinless chicken breast fillets (approx. 180 g each)
4
salt to season
ground black pepper to season
water to fully submerge bags (not higher than the 2L maximum fill level)
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
30 g
red capsicums deseeded and cut into halves
2
garlic cloves unpeeled
4
olive oil
40 g
salt
¼ tsp
ground black pepper
2 pinches

Difficulty

easy

Nutrition per 1 portion

Sodium 652.3 mg

Protein 60.9 g

Calories 1476 kJ / 351.4 kcal

Fat 7.8 g

Fibre 4.3 g

Saturated Fat 3.3 g

Carbohydrates 7.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sous vide (TM6) with blade cover 7 Recipes
Australia and New Zealand

You might also like...

Sous-Vide Herbal Chicken

4u. 15min

Sous vide chicken liver pâté (TM6)

2u. 20min

Sous vide salmon with avocado cream (TM5)

1u. 5min

Sous-vide rare beef steak with béarnaise sauce

2u. 20min

Beef cheek Bourguignon

5u. 25min

Duck breast à l`orange with orange zabaglione

2u. 20min

Sous vide kangaroo with rosemary (TM6)

1u. 15min

Sous vide rare beef steak with béarnaise sauce (TM5)

2u. 20min

Buttermilk and jalapeño marinade

5min

Sous vide salmon with avocado cream (TM6)

1u. 5min

Ginger beef and sugar snap peas with rice

1u. 45min

Rare beef steak with herb garlic butter

2u. 15min