Bruschetta Chicken
South Lake Tahoe Personal Chef. Sous Vide Addict. Lover of Food.
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Precision® Cookers
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Ingredients for 1
2 chicken breasts
Italian seasoning
3 garlic cloves, diced, seperated
2 large ripe tomatoes, diced
1 handful basil leaves
Balsamic glaze
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 2
Season chicken breasts with Italian seasoning. Place in vacuum seal bag with half of the diced garlic. Vacuum seal and submerge into water for 1-2 hours.
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Step 3
While chicken is cooking make bruschetta. Dice the tomatoes and basil. Toss with a little diced garlic, dash of olive oil, salt and pepper. Taste and add more seasoning as needed. Set aside.
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Grill!
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Step 0
Preheat grill to 400F or hotter. Remove chicken from vacuum seal bag and remove garlic. Grill 3-5 minutes each side. Top with a little bruschetta and balsamic glaze.