Steam Combi Recipe: Pesto Filled and Rolled Chicken Breast

This dish is a great standby when you are having people over for dinner . Much of the work can be done in advance, making entertaining so much easier.

METHOD

• Turn the chicken breast upside down and place on a secure board. 
• Butterfly the chicken by cutting in a horizontal manner from the middlem out toward the edge but leaving the last 1.5cm intact, then fold out to form a rough rectangle shape. You may need to butterfly out the other side as well if your chicken breast is quite fat
• Place a piece of clingfilm over the chicken and pound lightly to even out the breast to approximately 1cm thick
• Cut another piece of cling film, 15cm wider than the size of the chicken and lay out enough pieces of proscuitto, slightly layering them so that they are as wide as the chicken
• Place the chicken breast on top of the proscuitto, season with salt and pepper and spread it with pesto
• Using the clingwrap to start , tightly roll the chicken and proscuitto, being careful not to enclose the clingwrap in the roll. Twist the ends of the clingwrap to secure the roll
• Repeat with second and subsequent breasts.
• Set your oven to sous vide 90 degrees. If your oven has a meat probe, insert it before the start of the cooking process and set the desired core temperature to 76 degrees 
• Cook the chicken for 35 minutes or until the probe reads 76C 
• Remove the chicken from the oven and cook in a hot pan until browned lightly all over, turning for even colour.
• Slice and serve.