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Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)
4.4 14 avaliação
Preparação 25min
Total 2h 5min
4 portions
Registe-se gratuitamente

Ingredientes

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

Dificuldade

fácil

Nutrição por 1 portion

Sódio 652.3 mg
Proteína 60.9 g
Energia 1476 kJ / 351.4 kcal
Gordura 7.8 g
Fibra 4.3 g
Gordura saturada 3.3 g
Hidratos de carbono 7.1 g

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Também apresentado em

Sous vide (TM6) with blade cover 7 Receitas
Austrália e Nova Zelândia

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