Summertime Sous Vide Chicken Caprese with Salad

I love Chicken Parmesan, but it sometimes seems too heavy for summertime dinners. Instead, I use the fresh produce I am either growing (lettuce, basil) or buying at the farm stands. A drizzle of olive oil and a squeeze of lemon is all this needs by way of dressing.

Note: The chicken can be made and topped ahead of time. Keep refrigerated until about 30 minutes before serving; let topped chicken rest on kitchen counter while you prep rest of salad and dinner, then place chicken on salad and serve.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:05

Recipe Time: 00:45

Temperature : 145.4F / 63C

Ingredients

• 2 (6-ounce) boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 teaspoons unsalted butter
• 4 cups mixed lettuce
• 1 large tomato, sliced
• 1 ounce fresh mozzarella, sliced
• 2 tablespoons diced red onion
• Fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 2 lemon wedges, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 145.4ºF (63ºC).
2. Season the chicken with salt and pepper. Place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 45 minutes.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry. Discard cooking liquid.
2. Melt butter in large skillet over medium-high heat. When the butter stops foaming, add the chicken breasts and sear until golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm.
3. Divide lettuce between 2 serving plates. Top with chicken breasts. Top chicken tomato, mozzarella, red onion, and basil. Drizzle with olive oil and season with salt and pepper. Serve with lemon wedges.