Sous Vide Chicken with Pesto

Recipe for Sous Vide Chicken with Pesto

Author

Kuhristi Jean Thejao

Prep Time: 00:20

Recipe Time: 01:00

Temperature : 140F / 60C

Ingredients

• 2 (8- to 10-ounce) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 cups packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/2 cup plus 1 tablespoon extra virgin olive oil, divided
• 1/2 cup freshly grated Pecorino cheese

Directions

1. Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
2. Season the chicken breasts with salt and pepper. Place in a large zipper lock or vacuum seal bag and seal using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 hour.
3. Meanwhile, make the pesto: Combine the basil, pine nuts, and garlic in a food processor. Pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Pulse in the cheese. Season to taste with salt and pepper.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
2. Heat remaining tablespoon oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken and sear until golden brown on each side, about 3 minutes total.
3. Let rest for 5 minutes. Serve sliced, topped with pesto. Enjoy.