Bruschetta Chicken

This is the perfect summer recipe! It's simple and delicious.

Author

Arica Davis

South Lake Tahoe Personal Chef. Sous Vide Addict. Lover of Food.

Prep Time: 00:00

Recipe Time: 01:15

Temperature : 145F / 62.8C

Ingredients

• 2 chicken breasts
• Italian seasoning
• 3 garlic cloves, diced, seperated
• 2 large ripe tomatoes, diced
• 1 handful basil leaves
• Balsamic glaze
• Olive oil

Directions

1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
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.
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.

Grill!

1. 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.