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Sous vide chicken ballotine with red capsicum sauce (TM6)

Sous vide chicken ballotine with red capsicum sauce (TM6)

4.4 (14 ratings)


Artichoke filling

  • 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

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