Sous-Vide Chicken Breast - No Bone

4
Servings
30m
Prep Time
1 .75h
Cook Time
1h 30m
Ready In


"This makes a very soft chicken breast. Very good to eat as a main meal or cut up in any salad. The look of the Sous-vide food is a little odd since it is squished into the air tight bag and bakes that way. Our Sous-vide is a crock-pot plugged into a temperature sensor and control. My husband made this off of a You-Tube video and works very well. Though we have a very hot crock-pot so I had to bring the temp down a few degrees to get it to hold at the temp I wanted. There are very nice Sous-vides out there but they can be very pricey so for now we are doing it this way. *Do not add any fats like oil or butter to the meat since this will actually take away the flavor of the spices."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (113.4 g)
  • Calories 187.1
  • Total Fat - 4 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 96.4 mg
  • Sodium - 83.9 mg
  • Total Carbohydrate - 0 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 35.2 g
  • Calcium - 17 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Turn your Sous-vide between 140 and 145 degrees to warm up the water.

Step 2

Take 4 chicken breast pound slightly and cut in two pieces (making 8 pieces).

Step 3

Sprinkle and then rub paprika into chicken. Sprinkle with salt. Sprinkle mince garlic onto one side. Sprinkle or rub any other spices you may like at this time.

Step 4

Seal chicken one at a time into separate food saver vacuum bags.

Step 5

When other side dishes are complete remove chicken from bag and plate.

Step 6

Optional - Reverse sear the meat for color in a fry pan.

Step 7

Optional - Juices from the bag can be used to make a gravy or au juc.

Tips & Variations


  • Sous-vide (bought or DIY)
  • Food saver and 8 Food saver bags
  • Or 8 Zip Locks

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