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Before you jump to Sous Vide Stuffed Chicken Breast w/ Carrot Puree recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.

Ingesting healthy foods can make all the difference in how we feel. Increasing our intake of healthy foods while lowering the intake of unhealthy ones contributes to a more wholesome feeling. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. Deciding on healthier food choices can be challenging when it is snack time. Finding snack foods that help us feel better and boost our energy levels often involves lots of shopping and painstaking reading of labels. Why not try some of the following healthy snacks the next time you need some extra energy?

If you might be looking for a fast snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch. Eating on the run can be healthier with whole grain chips and crackers. Whole grains are generally better than refined grains included in white bread.

You don’t have to look far to discover a wide selection of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to sous vide stuffed chicken breast w/ carrot puree recipe. You can cook sous vide stuffed chicken breast w/ carrot puree using 45 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to prepare Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

1. Take Stuffing
2. You need spinach blanched and chopped
3. Prepare diced zucchini
4. You need diced and skinned Fuji apple
5. Take diced shallot
6. Take minced garlic cloves
7. Take minced Thai chili or 1/2 jalapeno
8. Prepare fresh lemon juice
9. Get Salt and pepper
10. Take paprika
11. Take shredded white cheddar
12. You need shredded parmesan cheese
13. Use Chicken
14. Prepare whole chicken breasts
15. Provide paprika
16. Prepare Cayenne pepper
17. Take garlic powder
18. Prepare onion powder
19. Prepare Kosher salt
20. Use Pepper
21. Get Olive oil
22. Get rosemary
23. Use thyme
24. You need whole garlic cloves
25. Use shallot divided into 2 pieces
26. Take Carrot puree
27. Provide carrots sliced into thin round slices
28. Use butter
29. Prepare water
30. Provide garlic cloves
31. Get salt
32. Use White wine sauce
33. Provide white wine - I used Sauvignon Blanc
34. Provide shallot minced
35. Use garlic cloves minced
36. Get chicken stock
37. Take olive oil
38. Use butter
39. Use Optional - Broccolini
40. Provide broccolini
41. Get garlic cloves minced
42. Prepare shallot minced
43. Take Salt and pepper
44. Take butter
45. Use water

Steps to make Sous Vide Stuffed Chicken Breast w/ Carrot Puree:

1. First off we want to start the stuffing.
2. Get a pan on med heat and add some olive oil to pan. When oil is hot add the shallots first and cook for 2 mins then add the garlic and cook for 1 min.
3. Add the chilies, apple, and zucchini and cook for another 2 mins.
4. Add the spinach and cook for 1 min more.
5. Add the seasonings to the pan. Add salt and pepper to taste. Then add a small squeeze of lemon juice. Taste and see if it needs any additional salt is needed.
6. Pull pan off the heat and stir in both cheeses to the pan. Set the stuffing aside to cool.
7. The chicken will need to handled carefully so it can be stuffed without breaking. First take a knife and insert it into the fattest part of breast in center. Then push knife in making sure you don't create any holes and get as close to tip of chicken as possible. Repeat with 2nd breast.
8. Stuff the chicken with your fingers by pushing the stuffing in, and pushing it back with your finger or back end of spoon. Be gentle you don't want to tear the chicken apart.
9. Generously salt the chicken breasts, then add olive oil, pepper and remaining dry seasonings to both sides. Press seasonings in gently.
10. Get a vacuum sealed bag large enough for both chicken breasts. Place the chicken in, then add the garlic cloves, shallots, and herbs to top of each breast.
11. Seal the bag.
12. Turn sous vide on to 140F and let water bath get to temp. While bath is getting to temp place chicken into fridge to help the stuffing set.
13. After bath is to temp add the chicken bag in and cook for at least 2 hrs.
14. When chicken is done in sous vide. Pat chicken dry and get a pan very hot on high flame and sear both sides for a minute with some oil.
15. For the carrot puree add all ingredients to a sauce pan on med heat covered. And cook until carrots are soft. Keep checking carrots and add water if needed. You will need a bit of water when you add the carrots to the blender.
16. After carrots are cooked blend them until they are smooth. Add salt if needed.
17. For wine sauce put a sauce pan on med heat. Add olive oil and cook the shallots and garlic for 2 mins. Turn heat up to high then add the white wine.
18. Cook wine down until alcohol is out then add the chicken stock. Cook this down to 1/2 volume then add the butter and whisk to help thicken the sauce. Taste and add salt if needed. Set sauce aside when finished.
19. For Broccolini add butter to a pan, when melted add the shallots and garlic. Then add the Broccolini. After it has cooked for 4 mins add the water. And cook till water is almost completely evaporated and Broccolini is cooked.
20. Plate and serve.

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