Sous Vide Chicken Breast
Chicken breast is high in protein but dries out easily with ordinary pan cooking. Cooking it in a bag keeps the juices inside, while herbs and cheese make the flavor fuller and softer.
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Inventory: Sous-vide
5 kg
Servings: 3 (1 serving ≈ 163 gram)
Digestion time: 4 hour
Complete protein: ✔
Rub the chicken breast fillet (450 g) with table salt (4 g), black pepper (2 g), and herbes de Provence (4 g). Add butter (20 g) to a bag, place the fillet inside, and vacuum-seal it tightly.
Cook the chicken breast sous vide at 65 °C for 1 hour. It should be fully heated through and stay juicy when cut.
If you want a brighter finish, dry the breast quickly, sprinkle it with grated hard cheese (10 g), and brown it very briefly so the cheese just starts to melt. Serve at once.
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