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Ingredients
Chicken
-
4
bone-in skin-on chicken breasts (10 to 12 oz each) or boneless skinless chicken breasts (6 to 8 oz each)
-
1/2
teaspoon salt
-
1/4
teaspoon pepper
-
1
tablespoon vegetable oil
Special Equipment
-
Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
-
Sous vide machine
-
4
heat-safe quart-sized plastic vacuum storage bags for sous vide
-
Vacuum sealer
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-
Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 165°F.
-
Season chicken with salt and pepper. Place 1 chicken breast in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate chicken until ready to use. Once water reaches sous vide machine’s set temperature (165°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until chicken breasts reach 165°F. Carefully remove bags from water bath. Cut open bags, and transfer chicken breasts to plate; discard remaining liquid in bags, and pat chicken breasts dry.
-
If desired, to sear breasts after sous vide cooking: Rub chicken with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add chicken; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.
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310
Calories
15g
Total Fat
42g
Protein
0g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size:
1 Chicken Breast
- Calories
- 310
- Calories from Fat
- 130
- Total Fat
- 15g
- 23%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 115mg
- 39%
- Sodium
- 390mg
- 16%
- Potassium
- 280mg
- 8%
- Total Carbohydrate
- 0g
- 0%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 42g
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 6 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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var configuration = {"title":"Sous Vide Chicken Breasts","introduction":"Searching for a no-fail method to cook juicy, succulent chicken breasts? Look no further than this Sous Vide Chicken Breast recipe. Easy and effective, cooking sous vide-style ensures moist and tender chicken every time. 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Set sous vide machine temperature to 165°F.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/fnlBxwapSUiq5r7bemTMfw_webp_base.webp?v=68f0f6ff\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Season chicken with salt and pepper. Place 1 chicken breast in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate chicken until ready to use. Once water reaches sous vide machine’s set temperature (165°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until chicken breasts reach 165°F. Carefully remove bags from water bath. 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