Recipe detail

Poultry Sous Vide Prosciutto Wrapped Chicken Breast

14. 2. 2024

Author: Phil Smith

Company: Retigo

Food category: Poultry

Cuisine: English

Program steps

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 63 °C
ventilator icon 60 %
ventilator icon 

Remove the Sous Vide Chicken and follow next step

2
Hot air
100 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 230 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
chicken breast 8 pcs
Prosciutto 250 g
Red Pesto - Jar 2 pcs
olive oil 10 ml
salt & pepper 5 g

Nutrition and allergens

Allergens:
Minerals: Ca, Fe, K, Mg
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 140.6 kJ
Carbohydrate 0.3 g
Fat 0.8 g
Protein 6.3 g
Water 0 g

Directions

Flatten out the chicken breast and lay onto the prosciutto lined cling film and season.
Spread the red pesto over the chicken breast and gently roll the chicken breast with the cling film.
Tighten the ends of the cling film and ensure the chicken breast is in a "tube" shape.
Double or triple the cling film over the chicken ensuring a cross over of the ends of the cling film.
Place into the Retigo oven on stage one above.
Once cooked, remove the cling film and set the Retigo oven to the second step above, ensuring the Vision Express Grill is inserted at this time.
Rub some olive oil over the chicken and place in to the oven for 5 mins.
Remove from the oven and slice around 5-6 mm each time, and arrange on the plate.

Recommended accessories

Vision Express Grill

Vision Express Grill

Stainless wire shelving

Stainless wire shelving