Mozzarella and Herb-Stuffed Chicken Breast Sous-Vide Style

Heat water in a sous-vide water bath to 141 degrees F (60.5 degrees C).

Place each chicken breast between 2 sheets of heavy plastic wrap on a work surface. Flatten chicken with smooth side of a meat mallet to 1/4-inch thickness.

Heat olive oil and butter in a skillet over medium heat. Add onion celery and Cajon seasoning; cook and stir until onion is softened and translucent about 5 minutes.

Place mozzarella cheese mushrooms egg bread crumbs parsley and Parmesan cheese together with onion mixture in bowl of a food processor; blend into paste.

Spread paste onto one side of chicken breasts; roll breasts and secure with toothpicks. Spread remaining paste and sprinkle Cajun seasoning onto rolled breasts; place in individual sealable plastic bags. Seal bags (on low pressure if using a vacuum sealer) removing as much air as possible. Cook chicken in the preheated water bath for 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).