Chicken fillet with cheese and thyme sous-vide

Remove excess fat and skin from the chicken fillets (2 pcs.), then brush each fillet with softened butter (1 tbsp.). Season with salt, black pepper, and add a few sprigs of fresh thyme.

Pack the prepared fillets in a vacuum-seal bag or tightly wrap them in plastic wrap (if you are cooking without a sous-vide machine).

Next, heat water in a large pot to a temperature of 75 degrees Celsius.

You can cook the chicken breast at 65 degrees for 1.5 hours, but this requires careful temperature control.

Cooking at 75 degrees ensures a reliable result and guarantees that the meat remains juicy and flavorful.

When the water reaches the desired temperature, gently lower the vacuum-sealed bags with the fillets into the pot and cook for 30 minutes.

After finishing, take out the fillets, pat them dry with a paper towel, and remove the thyme leaves.

Then quickly sear the fillets in hot vegetable oil until golden brown. Dip one side of the breast in grated parmesan and place it on a plate cheese side up.

This dish does not require additional sauces, as it is incredibly juicy and aromatic on its own.