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Sous vide chicken ballotine with red capsicum sauce (TM6)
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- 20 g fresh tarragon leaves (see Tips)
- 80 g artichoke hearts in oil, drained
- 100 g ricotta
- 20 g lemon juice
- ½ tsp salt
- ½ tsp ground black pepper
Chicken ballotine and red capsicum sauce
- 4 skinless chicken breast fillets (approx. 180 g each)
- salt, to season
- ground black pepper, to season
- water, to fully submerge bags (not higher than the 2L maximum fill level)
- 30 g lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder
- 2 red capsicums, deseeded and cut into halves
- 4 garlic cloves, unpeeled
- 40 g olive oil
- ¼ tsp salt
- 2 pinches ground black pepper
- per 1 portion
- 1476 kJ / 351.4 kcal
- 60.9 g
- 7.1 g
- 7.8 g
- Saturated Fat
- 3.3 g
- 4.3 g
- 652.3 mg