SOUS VIDE CHICKEN BREAST
Cook chicken sous vide before using in any grilled chicken recipe.
Provided by YOLANDA
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 4
Number Of Ingredients 7
Steps:
- Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
- Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
- Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 0.3 g, Cholesterol 58.5 mg, Fat 5.7 g, Fiber 0.2 g, Protein 22.1 g, SaturatedFat 1.2 g, Sodium 423.9 mg, Sugar 0.1 g
SOUS VIDE CHICKEN BREAST
Steps:
- Set sous vide machine to 60C/140F.
- Season chicken breasts lightly with salt or a seasoning of your choice. Place chicken in sous vide bag with thyme, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for an hour and a half.
- Remove bag from bath. Take chicken out of the bag, pat dry and season with salt and pepper (or seasoning) to taste.
- Heat up large skillet on high and add oil. Sear chicken breasts for 60 seconds on each side, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, serve and enjoy!
EASY SOUS VIDE CHICKEN BREAST RECIPE
A versatile, easy, and quick sous vide chicken breast recipe using boneless skinless chicken breasts for super tender, moist chicken.
Provided by Cheryl Malik
Categories Main Course
Time 1h5m
Number Of Ingredients 6
Steps:
- Fill a pot or other heat-resistant container 1/3-1/2 full of hot or warm water. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
- Brush or rub olive oil evenly over both sides of chicken breasts. Season with plenty of salt; crack fresh black pepper over.
- Place chicken breasts in a one-gallon Ziploc bag along with fresh herbs. Vacuum seal or use water displacement method to seal (See note 1). Place in water bath.
- Cook for 1 hour. After 1 hour, remove bags and discard any herbs or garlic used. Remove chicken breasts and pat very dry with paper towels. Heat a medium skillet over medium-high heat until hot.
- Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned. Serve right away; there is no need to rest after cooking poultry sous vide.
Nutrition Facts : Calories 264 kcal, Protein 24 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 231 mg, ServingSize 1 chicken breast
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