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Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style

Jesse Cody

"This is a recipe for moist and tender chicken breast stuffed with a mixture of cheeses and herbs. Serve with side dishes of your choice."
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2 h 25 m servings 292 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).
  2. Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness.
  3. Heat olive oil and butter in a skillet over medium heat. Add onion, celery, and Cajon seasoning; cook and stir until onion is softened and translucent, about 5 minutes.
  4. Place mozzarella cheese, mushrooms, egg, bread crumbs, parsley, and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste.
  5. Spread paste onto one side of chicken breasts; roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts; place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer), removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).


  • Cook's Note:
  • Chicken breast rolls can be secured with butchers' string instead of toothpicks, if desired.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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The ingredients in this dish made for a tasty dinner. However, it sounds like this recipe was adapted from a traditional recipe and needs some tweaking for the sous vide technique. First, obvi...

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