Sous Vide Chicken Breast

Cook chicken sous vide before using in any grilled chicken recipe.

Step: 1

Set up a water bath and immersion circulator according to manufacturer’s instructions. Bring water to 143 degrees F (62 degrees C).

Step: 2

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.

Step: 3

Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.

Per Serving: 151 calories; protein 22.1g; carbohydrates 0.3g; fat 5.7g; cholesterol 58.5mg; sodium 423.9mg.

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Having the right kitchen tools is just as important as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those core of items that are easy to forget, such as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or decoration to your main food and long tweezers to arrange smaller and thinner dish are a likely for all of home chef.