
Devices & Accessories
Sous vide chicken ballotine with red capsicum sauce (TM6)
Prep. 25min
Total 2 h 5min
4 portions
Ingredients
Artichoke filling
-
fresh tarragon leaves (see Tips)20 g
-
artichoke hearts in oil drained80 g
-
ricotta100 g
-
lemon juice20 g
-
salt½ tsp
-
ground black pepper½ tsp
Chicken ballotine and red capsicum sauce
-
skinless chicken breast fillets (approx. 180 g each)4
-
salt to season
-
ground black pepper to season
-
water to fully submerge bags (not higher than the 2L maximum fill level)
-
lemon juice (approx. ½ lemon) or 1 level tsp ascorbic acid powder30 g
-
red capsicums deseeded and cut into halves2
-
garlic cloves unpeeled4
-
olive oil40 g
-
salt¼ tsp
-
ground black pepper2 pinches
Nutrition per 1 portion
Calories
351.4 kcal /
1476 kJ
Protein
60.9 g
Fat
7.8 g
Carbohydrates
7.1 g
Fiber
4.3 g
Saturated fat
3.3 g
Sodium
652.3 mg
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

Sous vide (TM6) with blade cover
7 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Sous-Vide Salmon
1 h
Sous-vide Steak
1 h 30min
Sous vide salmon with avocado cream (TM6)
1 h 5min
Browning Beef Cubes (Medium)
15min
Browned beef cubes (medium)
15min
Sous-vide Teriyaki Salmon
1 h 20min
Barbecue onions (500 g)
45min
Caramelised onions (400-500 g)
25min
Teriyaki chicken thighs
2 h 10min
Rare beef steak with herb garlic butter
2 h 15min
Duck breast à l`orange with orange zabaglione
2 h 20min
Sous-vide rare beef steak with béarnaise sauce
2 h 20min