Stuffed Chicken Roulade with Mozzarella & Pesto

Looking for a light yet satisfying meal packed with flavor and protein? This pesto-stuffed chicken roulade is the perfect low-carb option — filled with creamy mozzarella, rolled up tight, and gently cooked sous vide for maximum juiciness. After a quick sear, it’s ready to serve alongside a crisp green salad.
Ideal for a weekday dinner or elegant lunch, this chicken roulade is both nutritious and indulgent, without the carbs weighing you down.

Ingredients (Serves 2)

• 1 large boneless, skinless chicken breast (approx. 340g), butterflied
• 4 tbsp prepared green pesto
• 4 slices mozzarella cheese
• 1 tbsp extra virgin olive oil (for searing)
• Mixed salad leaves or vegetables of choice, for serving

Equipment

Sous vide stick
Vacuum sealer
Vacuum bags
Sousvide waterbowls

Preparation Method

1. Preheat the Sous Vide
Set your sous vide cooker to 60°C (140°F) and allow the water bath to come to temperature.
2. Flatten & Fill the Chicken
Place the butterflied chicken breast between two sheets of baking paper and gently pound it to about 0.5–0.8 cm thickness using a meat mallet or rolling pin.
Spread the pesto evenly over the entire surface, then layer with mozzarella slices.
3. Roll & Seal
Carefully roll the chicken into a tight log or roulade. Transfer to a vacuum seal bag or a heavy-duty zip-top bag. Use the vacuum sealing method (moist setting) or water displacement technique to seal the bag.
4. Sous Vide Cooking
Place the sealed roulade into the water bath and cook for 1 hour and 15 minutes.
Finishing Touch
5. Sear the Chicken
Once the time is up, remove the chicken from the bag and discard the juices. Pat dry with paper towels to help with browning.
Heat the olive oil in a skillet over high heat. Once the oil is hot and shimmering, sear the chicken for 2–3 minutes, turning until all sides are golden and caramelized.
6. Rest, Slice & Serve
Let the roulade rest for 5 minutes. Then slice into rounds and serve warm with a fresh side salad or grilled vegetables.