The chicken breast is pounded to an even thickness, dry-brined, and then seared in a hot pan to achieve browning. It is then cooked sous vide with sauces at 63°C. The even thickness of the breast allows it to be easily reheated without drying out the meat. You can either bring water to a simmer and place the bagged chicken into the hot water for 15 minutes, or put it in a bowl of lukewarm water for 15 minutes before microwaving at medium-high power for 3 minutes. Each breast weighs roughly 200–250g, providing approximately 70–80g of protein and just 400–450 kcal.
The chicken breast is pounded to an even thickness, dry-brined, and then seared in a hot pan to achieve browning. It is then cooked sous vide with sauces at 63°C. The even thickness of the breast allows it to be easily reheated without drying out the meat. You can either bring water to a simmer and place the bagged chicken into the hot water for 15 minutes, or put it in a bowl of lukewarm water for 15 minutes before microwaving at medium-high power for 3 minutes. Each breast weighs roughly 200–250g, providing approximately 70–80g of protein and just 400–450 kcal.