Sous-Vide Chicken Breast - No Bone
June 26, 2017
"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."
- 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
Turn your Sous-vide between 140 and 145 degrees to warm up the water.
Take 4 chicken breast pound slightly and cut in two pieces (making 8 pieces).
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.
Seal chicken one at a time into separate food saver vacuum bags.
When other side dishes are complete remove chicken from bag and plate.
Optional - Reverse sear the meat for color in a fry pan.
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