Bone In Chicken Breast

Ingredients for 3

• 3 bone in split chicken breasts, rinsed and patted dry with paper towels

• 6 cloves of garlic trimmed and sliced thin (2 per bag)

• 1 sprig of fresh rosemary (preferred) or 1/2 teaspoon dry per bag

• 2-3 tablespoons of Extra Virgin Olive Oil per bag

• Salt and pepper to taste

• 1 tablespoon salted butter per bag

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 165.0ºF / 73.9ºC.

• Step 2

  Add split breasts and ingredients to each vacuum bag and seal or follow instructions for zip lock bags.

• Step 3

  Sous Vide chicken per time and temperature provided, remove from water bath and set aside while you prep your desired side dishes.

• Step 0

  Remove split breasts from Sous Vide bath, place on broiler safe pan and re-season skin with salt, pepper and juice from the Sous Vide bags.

• Step 1

  Place under broiler on top or middle rack based on your preference until skin is crispy.

• Step 2

  Allow the split breasts to rest for 5 -7 minutes while you finish your sides.

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