Sous Vide Chicken with Pesto

Ingredients for 2

• 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

• Step 1

  Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).

• Step 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.

• Step 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

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.

• Step 1

  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.

• Step 2

  Let rest for 5 minutes. Serve sliced, topped with pesto. Enjoy.

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