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Sous Vide Chicken Cordon Bleu


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  • 6 large boneless chicken thighs
  • freshly ground black pepper
  • 6 slices prosciutto ham
  • 6 1x1 inch cubes Gruyere cheese
  • 4 tablespoon Butter



Step 1

Heat the sous vide to 148°F.

Pound chicken to make even. Season the chicken with pepper. Place a
prosciutto slice atop each thigh and center a cube of Gruyere on top of the

Roll up and wrap in saran wrap. Transfer to food bags, 2 or 3 thighs per
bag, and vacuum seal.

Cook not less than 60 minutes or more than 90 minutes.

Place butter in a pan. When the pan is hot, remove the plastic wrap and pat
each chicken bundle lightly with a paper towel to remove excell moisture.
Place the thighs carefully in the hot pan and begin to brown all over.
Remove from the pan when evenly browned on all sides.

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