Herb chicken breast

The secret to the moistest, juiciest chicken is using a Sous vide to get excellent temperature control. This allows the chicken to maintain its moisture and will enhance the final product.

Author

Un speakable

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 146.5F / 63.6C

Ingredients

• 2 Tbs Poultry seasoning
• 1/2 Tbs Paprika
• 1 tsp Salt
• 4 Tbs Melted Butter
• 2lbs Boneless Skinless Chicken Breast
• Tools: Basting brush

Directions

1. Pat chicken dry with clean paper towel
2. Season both sides of chicken evenly with poultry seasoning,paprika and salt
3. Insert seasoned chicken into vacuum sealable bag then seal it with a vacuum sealer
4. Insert sealed chicken into preheated Sous vide
5. Wait

Finishing Steps

1. Preheat grill to 500°F or 260°C
2. When your timer goes off take the chicken out of the vacuum sealed bag and place it on a paper towel covered plate
3. Get another paper towel and lightly pat the chicken dry in the outside
4. Place chicken into preheated grill
5. After two minutes flip chicken and wait one minute
6. When one minute is up grab melted butter and basting brush and brush the chicken with the butter for three strokes each then flip chicken and brush this side for another 3 strokes
7. If chicken is not seared to your liking feel free to keep it on longer depending of how much crust you like
8. Place chicken on cutting board with fresh herbs to your liking then cut chicken into thin or thick slices and serve