Sous vide chicken breast with goat cheese

  • Sous Vide Hühnerbrust mit ZiegenkäseHuehnerbrust Ziegenkaese Daniloange
Danilo Ange
Cooking time:
15 minutes
Level of difficulty:

For 6 people
800 g chicken breast
200 g fresh goat cheese
1 bunch of marjoram
300 g figs
60 gr sugar
1 dl vinagre
2 cloves
1 leaf of bay tree
150 g fresh salad
Extra virgin olive oil
Salt and pepper


Heat up vinagre with sugar, allow them cooling. Place them in a vacuum bag with figs, cloves and bay tree leaf. Seal and submerge completely into the fusionchef sous vide water bath to cook sous vide at 65° for 15 minutes, allow cooling. Drill a hole along the length of the chicken breasts, stuff them with the goat cheese add some salt and pepper and sprinkle with the minced marjoram.

Place the chicken breasts in a vacuum bag. Seal and submerge completely in the fusionchef sous vide water bath, insert the core temperature probe and cook sous vide at 62°. Cut the meat into slices and put them in the serving dishes, add fresh salad, dress with pepper, salt and oil. Complete the dish by adding figs.

 This recipe was generously provided by Danilo Ange. Image: © Thomas Francois /