Per Serving
|
%
Daily Value
|
Calories 120
|
|
Calories from Fat 14
|
|
Total Fat 1.5g
|
2%
|
Cholesterol 65mg
|
22%
|
Sodium 75mg
|
3%
|
Protein 26.0g
|
|
Exceptional food that worth a special journey. And all other foods that can kill you.
Sunday
Skinless Chicken Breasts using Sous Vide Cooking Technique
Serves 4
Hands-on time: 15 minutes
Sous vide cooking time: 2 to 4 hours
INGREDIENTS:
4 chicken breast halves, boneless and skinless
salt and black pepper to taste
high-smoke-point oil (olive oil, grape seed, peanut, vegetable, lard)
PROCEDURE:
1) Fill and preheat the water oven to 146°F
(63°C).
a.
Rinse the chicken breasts and pat dry.
b.
Season to taste with salt and pepper.
2) Rolling the ends under to make the breasts
an even thickness, put them into a cooking pouch and vacuum seal. (Or vacuum seal the breasts in smaller
portions and arrange the pouches in a rack to separate them during cooking.)
3) Submerge the pouch in the water bath and let simmer for at least 2
hours and up to 4 hours.
a.
If not using right away, quick chill.
b.
Remove the chicken from the pouches, and pat dry. Reserve the liquid
stock for another use, if desired.
4) Pour enough oil into a heavy skillet to cover the bottom, and heat on
high until it just begins to smoke.
a.
Sear the chicken until it’s a light golden brown (about 30 seconds per side).
b.
Serve with your choice of vegetables, starch, rice, or salad.
CALORIE COUNTER:
Boneless,
Skinless Chicken Breast
B Grade
120 Calories
Nutrition Facts
Serving Size 4 oz
(112 g)
Vitamin C 2%
Iron 4%
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