Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

4.4 14 avaliações

Preparação 25min

Total 2h 5min

4 portions

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

Energia 351.4 kcal / 1476 kJ

Proteína 60.9 g

Gordura 7.8 g

Hidratos de carbono 7.1 g

Fibra 4.3 g

Gordura saturada 3.3 g

Sódio 652.3 mg

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Também apresentado em

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

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