- In a pot filled with water, adjust the thermoplonger to 65 ° C.
- Unroll a rectangle of cling film on the work surface, place a chicken cutlet over it, salt, pepper, then cover with a slice of ham, then a slice of cheddar.
- Roll the cutlet on itself by pressing the cling film well to get a tight sausage. Close the ends of the sausage by pressing the film as a candy paper. Repeat the operation for other cutlets.
- Place the chicken rolls in vacuum bags. Remove the air from the sachets in the vacuum machine by pressing "manual suction", then on "welding".
- When the water is at temperature, immerse the sachets in it for 1 hour 30 minutes.
- Take the bags out of the double boiler, let them cool a little before opening them.
- Gently remove the cling film. Melt the butter and olive oil in a pan and brown the rolls for a few minutes on all sides.
- Serve them immediately and enjoy!
Tip: these chicken rolls with ham and cheddar keep up to 5 days in the refrigerator.
Tip: Much appreciated by young eaters, this recipe can be accompanied by homemade fries and a green salad.
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