Chicken Margarita

Sous Vide Recipe: Chicken Margarita

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Chicken Margarita is an Italian delight.  The flavors of the pesto, tomatoes, prosciutto, and Provolone cloak the chicken making it moist and tender.  The garlic butter sauce atop finishes the dish with yet more Italian deliciousness.  This is one chicken dish that you will be proud to serve to company. 

  • Serves: 4.
  • Preparation time is 10 minutes.
  • Cooking time is 3 hours.


  • 4 boneless skinless chicken breasts
  • 4 slices prosciutto
  • 6 medium tomatoes, sliced
  • 4 tablespoons margarine
  • 8 slices Provolone cheese, 4" diameter
  • 1 head garlic, thinly sliced
  • 1/2 cup dry white wine
  • 4 tablespoons pesto sauce
  • 4 tablespoons margarine, for sauce
  • 1 cup fresh basil, chiffonade


Heat a water bath to 150°.

Place a slice of prosciutto on top of each breast. Spread one tbls. of
pesto on top of each breast followed by two slices of the provolone.
Equally divide the tomatoes and place on top of the cheese. Place
each breast in an individual bag. Remove the air and seal. Place in
the water bath and cook for 3 hours.

To make the wine sauce, heat the 1 tbls. margarine over low heat.
Add the sliced garlic and cook until lightly browned. Add the white
wine and reduce by half. Add the remaining margarine to the pan.
Remove the chicken from the bags and plate. Pour the sauce over the chicken and garnish with the fresh basil.

Recipe Notes

  • The cooking time is for 1 to 1 1/2 inch thick breasts.
  • Classico pesto sauce was used in this recipe.

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