Sous-vide Artichoke Stuffed Chicken Breast

Filling

• 3 oz Parmesan cheese, cut into pieces
• 6 oz yellow onions, cut into pieces
• 2 garlic cloves
• 1 oz extra virgin olive oil
• ¾ tsp salt
  of 1 ½ tsp homemade salt substitute and flavor enhancer
• ¼ tsp ground black pepper
• 5 oz fresh spinach leaves
• 20 oz marinated artichoke hearts, drained
• 4 ½ oz cream cheese, in pieces
  of 3 ½ oz mascarpone cheese

Chicken

• 60 oz water
• 1 oz lemon juice
• 2 chicken breasts, skinless, boneless, organic (approx. 12 oz ea.)
• ½ tsp salt, to taste
• ¼ tsp ground black pepper, to taste
• 1 tbsp vegetable oil
• fresh parsley, to garnish