Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 17)

17
Garlic Chicken
Serves 4
4 skinless and boneless chicken breasts
8 slices of streaky bacon
80g butter
1 tsp chopped garlic
Parsley
1. Fill the Sous Vide with water and preheat to 64 ˚C.
2. Slice the chicken breast through the middle and stuff with chopped garlic,
parsley and butter.
3. Wrap each breast in streaky bacon until the hole is sealed.
4. Place into pouches and vacuum seal.
5. Place into the Sous Vide and submerge in water.
6. Cook for 1 hour.
7. Remove from pouch and place into a preheated pan.
8. Sear the chicken in the pan until the bacon is crispy.
Serving suggestion:
Slice and lie on a bed of zesty lemon Orzo.