Sous Vide Ham and Cheddar Stuffed Chicken Breasts

This Sous Vide Stuffed Chicken Breast is filled with some of my favorite ingredients, but I’ve got more great combinations for you.

There is something magical about making a stuffed chicken breast. You take a plain piece of chicken, add some flavorful ingredients and voila, something flavorful and unique! And with sous vide you ensure that your stuffed chicken breast is perfectly cooked and safe to eat!

Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.

Jump To:

1. What Filling Should I Use For Stuffed Chicken Breasts?
2. Why Is The Temperature So Low?
3. More Sous Vide Recipes
4. Sous Vide Ham and Cheddar Stuffed Chicken Breasts

What Filling Should I Use For Stuffed Chicken Breasts?

There are lots of traditional stuffings for chicken breasts. Some of my favorites are cheese and spinach, sun-dried tomatoes and sage, or cranberries and pecans.

Today we are going to be doing another favorite of mine with ham and cheese!

Want to use other stuffings? Go right ahead! Just make sure that any stuffing item that needs to be cooked is pre-cooked before going into the chicken. Things like mushrooms, bacon, and garlic are all incredible but need to be fully cooked first!

This recipe calls for Cheddar cheese, but you can also make it a little fancier with some gouda, Swiss cheese, or good mozzarella.

And if you want to bake your chicken breast, try out this Oven-Baked Stuffed Chicken Breasts recipe with spinach and cream cheese.

Why Is The Temperature So Low?

You may think that chicken needs to be cooked to 165°F (74°C) but with sous vide you can hold it at a lower temperature for enough time to make it just as safe to eat. This means your chicken is much more juicy and still perfectly safe to eat!

For this recipe I love 140°F (60°C) because it maximizes the juiciness while still retaining the traditionally “done” texture.

More Sous Vide Recipes

• Sous Vide Chicken Parmesan
• Sous Vide Chicken Breasts
• Sous Vide Chinese Garlic Chicken
• Sous Vide Chicken Thighs

Sous Vide Ham and Cheddar Stuffed Chicken Breasts

Contributor: Jason Logsdon

This Sous Vide Stuffed Chicken Breast is filled with some of my favorite ingredients, but I’ve got more great combinations for you.

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• Author: Jason Logsdon
• Prep Time: 15 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 15 minutes
• Yield: 4 servings
• Category: Entrée
• Method: Sous Vide
• Cuisine: American

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Ingredients

• 4 (1 – 1.5 in.) thick chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 4 slices cheddar cheese
• 4 slices ham (or 8 thin slices)

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Instructions

1. Preheat a water bath to 140°F (60°C).
2. Cut a pocket into the chicken breast by making a slit horizontally down the side of the breast, making sure not to cut through the whole way.
3. Sprinkle the chicken on all sides with the salt, garlic powder, and onion powder.
4. Stuff the chicken breast with the cheese and ham.
5. Place in a sous vide bag in a single layer and seal it.
6. Place in the water bath and cook for 3 hours, or until pasteurized.
   Optional:
7. Remove the sous vide chicken breasts from the bag, pat them dry with a paper towel or dish cloth.
8. Heat a pan over medium-high heat.
9. Add canola oil and quickly sear the chicken breasts for about 1 or 2 minutes per side, just enough time to develop some color.
10. Remove from the heat and serve.