Sous Vide Chicken Breast
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 186.0
- Total Fat: 10.2 g
- Cholesterol: 65.0 mg
- Sodium: 285.5 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 1.1 g
- Protein: 18.0 g
View full nutritional breakdown of Sous Vide Chicken Breast calories by ingredient
Introduction
This is Sous Vide recipe that I have been working on for about 2 months and I think it is ready to share. This is Sous Vide recipe that I have been working on for about 2 months and I think it is ready to share.Number of Servings: 2
Ingredients
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1/2 bone in chicken breast that was brined for 30 minutes to 2 hours
1/2 fresh fig
1 pat of fresh salted butter
1/4 tsp lemon zest
1 halved cherry tomato
1/2 tsp blue cheese crumbles.1 tsp green onions
1 tsp lemon juice from the lemon you just zested
salt and pepper
pinch of garlic powder
pinch of onion powder
pinch of red pepper flakes
pinch of fresh oregano
pinch of fresh thyme
pinch of fresh majoram
pinch of fresh parsley
pinch of fresh mint
Foodsaver bag 1 pint in size
Directions
After you have brined your chicken breast, take it out of the brine and rinse it off. Then let it drain. I use a jelly roll pan with a rack on it.
While your breast is brining, bring your Sous Vide apperatus up to 141 degrees F.
After you have your machine going, gather your other ingredients and put them inside the pint size bag for the FoodSaver vacumn sealer except for the salt and pepper.
Once the ingredients are in the pint bag, and your breast has been seasoned on both sides with some sea salt and fresh ground pepper, place the breast inside the pint bag and seal with the Food Saver vacumn sealer.
Now place the bag in the Sous Vide machine and come back in 2 hours. You can take up to 4 hours if you want to without changing the texture and yumminess of the breast.
Take the chicken out of the Sous Vide and put it on something that will withstand oven broiler heat. Open the pouch saving the sauce that is inside the pouch and place the chicken breast skin side up on the pan you are going to use under the broiler.
For my oven, I use the 2nd rack from the broiler element. This may require experimentation on your part with your equipment. Slide the pan onto the rack and broil for approximately 6 minutes or until the skin has crisped up and golden brown.
I tried butane torches, my Weber Grill and a smoking hot saute pan, but for me this works the best and allows me to enjoy the crispy chicken skin which was important to me.
I hope you enjoy this wonderful way to prepare chicken.
Take a look at my recipes for chicken legs to see if you need to feed both types of chicken lovers in your house. You will get some wonderful timing tips on how to have both types of meat on the table for the same meal.
Number of Servings: 2
Recipe submitted by SparkPeople user SWPETERSON.
While your breast is brining, bring your Sous Vide apperatus up to 141 degrees F.
After you have your machine going, gather your other ingredients and put them inside the pint size bag for the FoodSaver vacumn sealer except for the salt and pepper.
Once the ingredients are in the pint bag, and your breast has been seasoned on both sides with some sea salt and fresh ground pepper, place the breast inside the pint bag and seal with the Food Saver vacumn sealer.
Now place the bag in the Sous Vide machine and come back in 2 hours. You can take up to 4 hours if you want to without changing the texture and yumminess of the breast.
Take the chicken out of the Sous Vide and put it on something that will withstand oven broiler heat. Open the pouch saving the sauce that is inside the pouch and place the chicken breast skin side up on the pan you are going to use under the broiler.
For my oven, I use the 2nd rack from the broiler element. This may require experimentation on your part with your equipment. Slide the pan onto the rack and broil for approximately 6 minutes or until the skin has crisped up and golden brown.
I tried butane torches, my Weber Grill and a smoking hot saute pan, but for me this works the best and allows me to enjoy the crispy chicken skin which was important to me.
I hope you enjoy this wonderful way to prepare chicken.
Take a look at my recipes for chicken legs to see if you need to feed both types of chicken lovers in your house. You will get some wonderful timing tips on how to have both types of meat on the table for the same meal.
Number of Servings: 2
Recipe submitted by SparkPeople user SWPETERSON.
Member Ratings For This Recipe
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NUHUSKY95
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JIACOLO