Sous Vide is French for ‘under vacuum’, is a method of cooking in which food is placed in a plastic pouch and cooked in a water bath for longer than normal cooking times at an accurately regulated temperature. The temperature is much lower than normally used for cooking, typically around 55 to 60°C (131 to 140°F) for meat, higher for vegetables. The intent is to cook the meat evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture.

Sous vide device provides a heating element, and when placed in a pot of water it gradually warms up the water to the desired temperature that is controlled. The result is perfectly cooked meat every time. It is a no-fail method.

This is s recipe for chicken breast that has been cooked using Sous Vide method. Chicken breast is juicy and moist with fork-tender meat that is flavorful. Protein is uniformly cooked in a warm water environment to guarantee the best taste and texture.

Placing the chicken in the zip lock will work, however for an outstanding and painless results you can use a professional vacuum sealer. It will make cooking using Sous Vide technique effortless.

The flavor combinations that you can use to season the chicken breast when cooking are unlimited. You can use any fresh or dried herbs, garlic, shallots, seasonings and spices. You can brush chicken breast with honey mustard or barbecue sauce, cook with citruses like orange, lemon and lime. Add your favorite vegetables like peppers and broccoli for a quick side to go with your chicken. When using the vacuum sealer dry rubs work the best. Sky is the limit.

Sous Vide temperature set for chicken can be anywhere between 140-165 degrees F. 140F makes for a more moist chicken and 165 for a more cooked one. Once your chicken is cooked you can proceed to using it in any of your favorite recipes like chicken salads, tacos, soups or simply top pasta and green  salads with this delicious chicken breast.