Chicken breast is one of the most commonly purchased and cooked items in the American household and yet it's also one of the most difficult. Making a great chicken breast recipe isn't really as much of a secret as it is using the proper technique. Let's end the era of dry chicken breasts.
INGREDIENTS:
Stuffed Chicken:
3 slices prosciutto
2.5 Tbsp (35g) olive oil
4-8 leaves fresh sage leaves
Handful of Italian parsley
Zest of 1/2 lemon
Truffle if ya got it (phat grating)
Sous Vide Chicken:
4 cloves garlic
1 shallot
Juice of 2 oranges
Juice of 3 lemons
Zest of 1 lime
Juice of 2 limes
1 Tbsp honey
3 Tbsp (45 ml) fish sauce
1/2 bunch mint
1/2 bunch cilantro
Splash of chinkiang vinegar
2 thai chilis rough chopped
3 Tbsp (45ml) olive oil
INSTRUCTIONS:
Basic Chicken Method:
Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F.
Lightly brush the chicken with high heat cooking oil, season with salt and pepper.
Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes.
Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes.
Remove the chicken from the grill once an internal temperature reaches 165F.
Rest for 8 minutes before slicing and serving.
Stuffed Chicken Method:
Remove the bone from the chicken.
Finely slice and chop prosciutto. Heat a pan with olive oil over medium heat until hot and add the prosciutto.
Remove prosciutto once crispy. Leave oil behind and add fresh sage leaves while still hot. Saute for 30 seconds until crispy.
Cool both prosciutto and sage on paper towels before using.
Cut along the center side of the chicken. Open up and stuff with parsley, zest of ½ a lemon, prosciutto, and sage leaves. Roll chicken up into a log.
Tie together using kitchen twine.
Set the grill to an off-set heating method. Two-thirds of the grill should be medium-high and the far left third should be medium-low or low. Preheat to 450F.
Lightly brush the chicken with high heat cooking oil, season with salt and pepper.
Place on the hot side of the grill until a mild amount of color forms, turning every minute or so for 5 minutes.
Place the chicken on the cool side of the grill, close the lid and cook for 20 minutes.
Remove the chicken from the grill once an internal temperature reaches 165F.
Rest for 8 minutes before slicing and serving.
Sous Vide Method:
Start by combining garlic, shallot, juice of 2 oranges, zest of a lime, juice of 3 lemons, juice of 2 limes, honey, mint, cilantro, thai chilis, fish sauce, and a splash of vinegar then blend together.
Once smooth, stream in olive oil until emulsified.
In a vacuum sealed bag, add in chicken breast with marinade. Seal bag and toss into a sous vide set to 66C for 60-90 minutes.
Remove from the bag, lightly season with oil, salt and pepper.
Place on the grill set preheated to medium-high heat. Grill, turning often, until brown and crisp on both sides, about 5 minutes.
Let rest for 8 minutes before slicing and serving.
