I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.Ĭook for 2 to 3 hours. To create a vacuum in the bag, carefully place the bag with chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. Gently place the sliced lemon on top of the chicken breasts. Place the chicken breasts into a 1 gallon freezer quality plastic bag. When ready to cook, preheat water oven to 60.5☌. In a medium bowl add the olive oil, garlic, thyme, salt and pepper.Ĭover and place in the refrigerator for about 2 hours. The sous vide cylinder, that I use is from Anova and you can find it HERE. As your chicken is cooking (sous-vide) you have all the time to do whatever you need to do and not to worry that the chicken breasts will be over cooked, therefore, dry and rubbery.
The good thing about this method is that you never overcook, even if you leave the chicken breasts in the water-bath longer than the set time. This week, I am sharing with you a very simple recipe for a juicy, flavorful chicken breast. Yes, I am still playing with the sous vide method…so far this method has not disappointed me… Healthy chicken breast cooked to perfection…tender, moist and packed with flavor.
