Thursday, October 6, 2011

Non-Seared Sous Vide Chicken Breast with Pesto Sauce

Sous Vide Detailed: Cook chicken at 140F for 1 -2 hrs

Ingredients - Serves 4:
  • 4 skinless, boneless chicken breasts
  • 2T Basil
  • 8 Thyme twigs (or savory or oregano)

I think chicken is the most transformed dish with sous vide.  The texture is virtually indescribable!  It is buttery, moist and cuttable with a fork.  For this dish, I used boneless, skinless chicken breasts.  I seasoned with sea salt and pepper on both sides, popped them in a bag and added some rough chopped thyme and basil.  You can also use rosemary, savory and even oregano.  Don't use a lot since the bag magnifies the aromatics versus normal cooking techniques.  I cooked the chicken breasts at 140F for 1-2 hours.  While most literature recommends you "sear" the chicken breasts before serving, I actually like the "non-seared" look and texture so I don't sear, but feel free to fire up the grill and sear them to your liking!

I typically cook up to 6 breasts in separate bags and then quick chill them (in ice bath water or I just pop them in the freezer).  Then I can use them as I want and it makes a quick healthy meal.  I typically make different sauces (pesto, mushroom, etc..) which is fast and easy and creates a variety.  The texture of the chicken is like eating fillet minion!  The picture below is with pesto sauce (Click here for that recipe) and rough chopped basil (from my garden).

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Cucina49 said...

Having never prepared anything sous vide, I appreciate that you're posting about it. Thanks for sharing!

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