Italian Chicken Zucchini Bundles


Italian Chicken Zucchini Bundles

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4 4"dia. spring form pans
6 large zucchini, 1/4" thick slice lengthwise
40 slices pepperoni, 2" diameter
4 medium tomatoes, sliced
1 teaspoon basil
1 teaspoon oregano
1 tablespoon garlic powder
1 1/2 boneless skinless chicken breast halves, (12 ounces)cut into1"cubes
8 ounces Asiago cheese, sliced
1 small onion, chopped
1 tablespoon olive oil, for sauteing
4 ounces low fat cream cheese
1 tablespoon tomato paste
1/2 cup chicken stock
1 cup Parmesan cheese, grated
Fresh basil leaves, for garnish


Heat a water bath to 184°.
Place the zucchini slices in a bag.  Remove the air and seal.  Place in the water bath and cook for 30 minutes.  Remove the zucchini from bags and allow to cool.
Lower the water bath to 150°.   
Line the bottom of each spring form pan with 5 slices of pepperoni.  Using two zucchini slices, place them along the sides of the spring form pans forming a circle.  Make sure the slices overlap.  Place a couple of slices of tomatoes in each pan and sprinkle with the basil and oregano. Put half of the Asiago slices on top of the tomatoes.  Place three zucchini slices ( on top of the tomatoes ) in each pan allowing them to overlap each other and are protruding outside of the pan. They will be folded over on top of the next layer of ingredients.  Portion out the chicken pieces, ( which have been sprinkled with garlic powder ) and place on top of the zucchini.  Top with the remaining Asiago cheese slices.  Now fold the zucchini that was over hanging the pan on top of the chicken cheese mixture.  Place five more pepperoni slices on top making sure to completely cover the top.  Place each ramekin in an individual bag and pulse to seal.  The bag should be pressing lightly down on top of the pepperoni.  Place in the water bath and cook for a minimum of 2 1/2 hours. 
For the sauce, saute the onions in olive oil over medium heat until translucent.  Make a well in the middle of the sauce pan and add the tomato paste.  Heat the tomato paste over low heat.  Allow the paste to lightly brown.  Add the chicken stock and the cream cheese.  Continue to heat over low until the cream cheese has melted.  Add the Parmesan cheese.  Keep warm.
Remove the spring form pans from the bags and place upside down ( the bottom of the pan will now be right side up ) on a warmed plate.  Release the pan and remove.  Remove the bottom by gently using a knife to pry off.  Spoon the sauce on top.  Garnish with fresh basil. 

Recipe Notes
 Serves: 4.
 Preparation Time is 15 minutes.
 Inactive Preparation Time is 00 minutes.  Cooking Time is 3:00.  

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