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A version of Chicken Cordon Bleu, based loosely on a recipe in the Anova app. I used different stuffing and seasoning but used their time, temperature and finish. The difference between chicken breast cooked sous vide and other cooking methods really is astonishing. It's as moist as people claim and quite tender. I'll use more stuffing next time and may increase the temperature slightly for texture, but this is basically a keeper.
A version of Chicken Cordon Blue, based loosely on a recipe in the Anova app. I used different stuffing and seasoning but used their time, temperature and finish. The difference between chicken breast cooked sous vide and other cooking methods really is astonishing. It's as moist as people claim and quite tender. I'll use more stuffing next time and may increase the temperature slightly for texture, but this is basically a keeper.
