Sous Vide Chicken Breasts with Heirloom Tomatoes & Fresh Mozzarella
Once limited to the pros, sous vide (pronounced sue-veed) is a cooking technique that utilizes precise temperature control to deliver consistent, restaurant-quality results. High-end restaurants have been using sous vide cooking for years to cook food ..
Servings: 4 people
Cost: $5
Equipment
- Sous Vide Circulator
Ingredients
- 4 boneless skinned chicken breasts
- 2 tsp italian seasoning
- sea salt and black pepper to taste
- 1 tbsp extra virgin olive oil
Instructions
1.
Fill a large container or pot with water and
attach the sous vide circulator to the side. Set the temperature to 145°F and
the cook time to 1 hour and 15 minutes.
2.
While the water bath heats up, sprinkle the
chicken breasts on both sides with the Italian seasoning and season with salt
and black pepper, to taste.
3.
Place chicken breasts in an airtight plastic bag
and remove as much air as possible before sealing.
4.
Once the water bath reaches the set temperature,
add the sealed bag. (The bag will sink if enough air has been removed). Adjust
the sous vide timer back to one hour and fifteen minutes, if necessary.
5.
When the chicken is almost done, prep the salad
by dividing the mixed salad greens, heirloom tomato slices, and fresh
Mozzarella between individual serving plates.
6.
When to cook time is complete, remove the
chicken breasts from the water bath and discard any liquid in the plastic bag.
Transfer the chicken breasts to a plate and pat dry with a paper towel.
7.
Heat the olive oil in a large skillet over
medium heat and sear the chicken breasts on each side until they develop a bit
of color, approximately 3-4 minutes per side.
8.
Remove from heat and rest for 5 minutes before
slicing and placing one sliced breast on top of each salad. Garnish each salad
with some fresh basil sprigs and season with salt and black pepper, to taste.
Serve immediately
with some high-quality extra virgin olive oil and balsamic vinegar. Enjoy!
