Cook chicken sous vide before using in any grilled chicken recipe.
Ingredients
- skinless, boneless chicken breast halves: 4 piece (4 ounce)
- vegetable oil: 1 Tbsp
- herbes de Provence: 2 tsp
- garlic paste: 2 tsp
- salt: 0.5 tsp
- strips lemon zest: 4 piece
- 1 medium sous vide vacuum bag: 1 piece
Metric Conversion
Stages of cooking
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Set up a water bath and immersion circulator according to manufacturer's instructions. Bring water to 143 degrees F (62 degrees C).
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Place chicken, oil, herbes de Provence, garlic paste, salt, and lemon zest in a bowl. Mix until coated. Place in the vacuum bag in a single layer; seal.
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Submerge bagged chicken in the water bath and cook for 3 hours. Cool chicken in the sealed bag under cold running water.
