By all means, you can Make your own homemade Hollandaise Sauce from scratch, but I serve it at times with the Mock sauce.
If you want to make real Hollandaise Sauce at the Same time as you do your Chicken, then use the 147° Bath temp
2 large Chicken Breasts Halves, Skin on. (I also deboned my own because they were over a Lb each.).
2-4 large pieces of Deli Ham depending on how much ham you want in it.
2-4 slices (or chunks the size of a mozzerella sticks) of Le Gruyere Cheese or Swiss Cheese.
Seasoning salt (for more kick, use Slap Ya Mama).
FOR THE BREADING :
1 Tbsp Corn Starch.
3 cups Italian Bread Crumbs OR for Low Carb see the next 3 ingredients.
[2 oz Pork Chicharron Pork rinds (1/4 c)
1/4 c Parmesean Cheese A piece of toasted low Carb Bread ran through the food processor 1/2 tsp Italian seasoning].
A few shakes of Baking Powder for the Breasts before they get rolled In the Breading.
FOR THE EGG DIP:
1 egg beaten
DROP DOWN FOR CHICKEN INSTRUCTIONS
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FOR THE MOCK HOLLANDAISE SAUCE:
1 c Mayo
2 Tbsp Butter Melted.
A few shakes Garlic Powder.
1 Tbsp Costco’s Better than Bullion Chicken
2 Tbsp Hot water
After the Chicken goes into the oven, you are going to mix this together well, and set aside with the container in a bowl of hot water to keep warm but do not microwave, doing so will break the sauce.
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FOR SOUS VIDE HOLLANDAISE SAUCE:
5 Egg Yolks (AA Large).
10 Tbsp+ 1 tsp. Salted Butter
3 Tbsp water.
1 1/2 Tbsp Lemon juice (Use a bit of Vinegar if flour don’t have quite enough).
Pinch Salt.
Dash Pepper.
A couple Dashes of Hot sauce
Start the Water off by using very hot tap water. Fill your vessel with water for the Sous Vide Bath.
If your using an Instant pot with Sous Vide button, set the time for 3 hours, and the temp to 147°. Heat the pot to temp.
For the Hollandaise Sauce:
Pour all ingredients into a gallon sized Zip lock Baggie.
After the water comes to 147°
Do the Baggie last. Squeeze as much air out of the Baggies as you can without spilling the contents out, zip it almost closed, leaving 1” open for the last air bubble to come out when you lower the Baggie into the Water bath, (displacement method) into the water, keeping the zip tops out of the water, zip it closed, so that the ingredients don’t float. Next and last dip some water into the Egg Baggie, so they will submerge. Fasten them all the sides of the pot with clips. I use the lid to hold them in place.
Set a timer for 1 1/2 hours.
Walk away for about an hour and a half.
Pull the Hollandaise Sauce out, keep it closed up and squish up the contents in the Baggie well to mix it together. Put it back in the bath until you are ready to use it.
FOR THE CHICKEN:
Add a trivet to your Sous Vide pot to keep the Chicken from setting on the bottom to allow for good circulation all the way around your meat as it cooks. Turn your Sous Vide pot or immersion Circulator to 140° F, (60°C). If you are making real Hollandaise at the same time then use 147°, and set the time to 3 hours, even thought your only going to bathe the Chicken for 1 1/2 -2 hrs ish. Add hot tap water to the pot at a height where the chicken can submerge and be weighed down in the water. My 8q IP is about 3/4 full for this.
Put the Chicken with its skin side up on a cutting board.. cut a Pocket in the middle of the Breast meat, running lengthwise, being careful not to poke a hole through the meat, but make sure that it is wide enough to get the ham and cheese into the hole.
Roll up a slice.. or a stick …4” 1/2”x 1/2” (size of a mozzerella stick) of Cheese in the ham and insert it into the pocket. ( A little olive oil helps it slide in easier.)
Season both sides of the Breasts with Seasoning Salt, but not overly so. Carefully place each Breast half into a Zip lock sandwich baggie and squeeze the air out and seal it up. Put each baggie into a larger Zip lock gallon sized baggie. This time submerge it down into water to squeeze all the air out before zipping up.
When your Sous Vide Bath reaches the 140° temp, submerge the Breasts into the Bath. You may need to weight it down (see pic) Set a separate timer for this and let them bathe 1 1/2 hrs. Because mine were so large I did 2 hours (at 140°)
Meanwhile, make sure you have your bread crumbs or Chicharron crumbs ready to roll the Breasts in.
About half hour prior to taking the Breasts out of the Sous Vide Bath,
Preheat oven 375°.
Get a pan and a rack for the Breasts to go on. Put them in the oven to preheat, to put the Breasts on.
Remove the Breasts when they are done Bathing. (If you are making real Hollandaise leave the Hollandaise Sauce in the Bath)
Remove the wrappers off the Chicken and lay it onto a plate and lightly sprinkle with baking powder.
Dip Each Breast into the beaten egg and then roll into the the Crumbs.
Bring the Plate to the Oven and carefully transfer the Breadded Breasts into the oven on the rack over the drip pan.
Bake@ 375° for about 25 min.
Remove from the Oven and let set for a couple of minutes before cutting.
If you have made the real Hollandaise, get it out of the Bath and squish the sauce around to mix it up before serving over the Chicken.
