Boneless, Skinless Chicken Breasts
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Precision® Cooker Accessories
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Ingredients for 2
2 Boneless Skinless Chicken Breasts
kosher salt & freshly ground pepper
4 fresh thyme sprigs
Olive oil
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
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Step 0
Fill a large pot or container with warm water and heat the water bath to 145° F according to your sous vide machine's instructions. Season the chicken breasts with kosher salt and freshly ground pepper. Place a thyme sprig on each side of the breasts, drizzle a little olive oil on top, then place the chicken in a vacuum seal bag or ziplock bag. Vacuum seal the bag if using a vacuum sealer, or if using a ziplock bag; partially seal it removing as much air as possible, then place it in the water to push the rest of the air out before sealing. Clip the bag to the side of the pot or container to keep it submerged and cook for 1 1/2 hours. Remove from the water bath and rest for 5 to 10 minutes in the bag. Remove the chicken from the bag and place on a cutting board to slice or dice.