Sous-Vide Chicken Breast - No Bone
Recipe: #26313
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."
Ingredients
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 by Step Method
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
- Sous-vide (bought or DIY)
- Food saver and 8 Food saver bags
- Or 8 Zip Locks