Sous Vide Chicken Breast Caprese Board
Ingredients
Chicken breasts
Caprese salad
Pesto dressing
Instructions
-
To sous vide the chicken, fill a large pot or container (for larger quantities use a cooler box) with water and set the sous vide to 74°C/165°F for cooked through.
-
Place the chicken breasts and all extra ingredients in a large resealable bag, tossing the ingredients around a little to coat the chicken evenly. Remove as much air as possible from the resealable bag without completely closing it. Lower the bag into the pot filled with water. Due to the water pressure the air in the bag will release – when there is no air in the bag completely close it. Peg the top of the bag to the edge to stop the sealed part of the bag from going under the water. If using a vacuum sealer, vacuum seal the meat in the bag, but no need to peg it to the side. Make sure the meat in the bag is completely submerged under the water and cook for 1 hour, up to 4 hours.
FOR THE TM: Place the chicken breasts and seasoning in a resealable bag tossing the ingredients to coat and remove air. Fill Thermomix to 1 liter mark with water, place chicken inside. Set on sous vide mode 60 min/75°C/165°F. (Use blade cover if you have one). If older Thermomix, (TM5/TM32) heat water 10 min/75°C/165°F/speed 2. Place bag in water and cook 45-60 minutes.
-
Preheat a cast iron skillet/Scanpan/frying pan over high heat or heat up the barbecue. Remove the chicken breasts and sear a minute or two on each side to give them a crispy, caramelised edge. Slice and serve immediately on a board with the caprese salad and pesto dressing.
-
To prepare the Caprese salad, arrange all ingredients on a board, sprinkling the bocconcini balls with seasoning just before serving.
-
To make the pesto dressing, combine all ingredients in a screw top jar and shake well.
FOR THE TM: Add the ingredients to the Thermomix bowl and blend 15 sec/speed 8.
Note
To make Gluten Free – use gluten-free pita pockets.
To make Nut Free – use a nut-free pesto.
To make Egg Free – use an egg-free mayonnaise.
Not suitable to freeze.
User Reviews
Very nice summery tea. Went down well with our family
TESTER’S COMMENTS FOR TM METHOD
Flavours went very well together, and chicken breast meat was very soft using the Sous Vide method in the Thermomix. Very much enjoyed the flavours – could be used for a healthy lunch or casual tea.
delicious for a lunch, light dinner, we even took it on a picnic and it worked so well! 5 stars!
This is delicious. The sauce is so tasty! I did everything exactly as the recipe except a different chicken spice rub – we added a spicy sauce as well as most of the seasonings listed to make it more of a marinade. Really quick & easy entertaining idea, will be making again!
This recipe is perfect – 5 star rating.