Prosciutto-Wrapped Chicken Roulade

Step 1: Set your Anova Precision Cooker to 155ºF/68ºC. Step 2: Drain your chicken breast if necessary and place between 2 pieces of cling film/plastic wrap, or just one long piece folded over. This is my preferred method as it can't "fly" anywhere while being flattened! Step 3: Pound with a mallet or the side of a wine bottle until it is approximately 1cm thick, a little over 1/4". Step 4: Cut in half and season liberally on both sides with salt & pepper. Step 5: Spread 2 Tablespoons of goat cheese on each piece. Step 6: Top each piece with 1/2 of the roasted red peppers. Step 7: Top that with 1/2 of the arugula. Step 8: Working from the narrower end if there is one, roll up like a sushi roll. Set aside on a plate and repeat the process with the other. Step 9: Lay 3 pieces of prosciutto down on your work surface, slightly overlapping lengthways. Step 10: Place the chicken at the base of the pieces and roll upwards until the roulade is encased. Tuck the ends under to help cover the seam. Step 11: Place the wrapped roulades into a zip-locking bag, making sure you have a little space between them. Using the immersion method, get as much air out of the bag as possible. Step 12: Place the bag of roulades into the bath and set the timer for 90 minutes. Finishing Steps: Step 1: Take the chicken out of the bath and bag and place on paper towels to dry off. Step 2: Sear, according to your favorite method, slice, and serve! Cutting on the bias will give you the best presentation.