Chicken Breast Roulade Sous-Vide (Italian Version)
{OP-1/2019} This one came to me when I thought about some Antipasto and Caprese salads I'd eaten as a kid. I'm not saying this represents that, but it inspired me to make this particular dish. I won't go into a very long story, but I remember visiting some relatives (Italian side) in Westbury Long Island, New York. The spreads they had would rock your world. The food was vast and incredible that included the epitome of Italian cooking. I've written so many posts on how to create Roulades using Transglutaminase (RM) I'm just going to give you some highlights. Some meat glues project. I broke down two whole chickens and reserved their skin. I seasoned the breasts, skin with a rub containing salt and dry-brined them overnight (do not rinse off). The salt will provide flavor and moisture retention during the cook. I used a bruschetta seasoning mix by McCormick with some other goodies. These pics are not the actual photos but an example of what I did....