The chicken breast is pounded to an even thickness, dry-brined, and then torched with a blowtorch to achieve browning. The chicken is then placed into a high-quality, food-safe bag along with the sauce, then vacuum sealed. It is cooked sous vide with the sauce at 63°C to achieve perfect doneness, which is difficult to attain with other cooking methods. 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 2.5 minutes.
Nutrition Facts (Per Serving / One Pack)
Calories: 350 kcal
Protein: 58 g
Carbohydrates: 6 g
Fats: 11 g
The chicken breast is pounded to an even thickness, dry-brined, and then torched with a blowtorch to achieve browning. The chicken is then placed into a high-quality, food-safe bag along with the sauce, then vacuum sealed. It is cooked sous vide with the sauce at 63°C to achieve perfect doneness, which is difficult to attain with other cooking methods. 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 2.5 minutes.
Nutrition Facts (Per Serving / One Pack)
Calories: 350 kcal
Protein: 58 g
Carbohydrates: 6 g
Fats: 11 g