Chicken Tenderloin

Anova Culinary

Chicken Tenderloin

Author

Ken McGowan

Prep Time: 00:00

Recipe Time: 01:45

Temperature : 145F / 62.8C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 145ºF / 62.8ºC
  2. Vacuum seal your bags and place in the preheated water bath.

Finishing Steps