Sous Vide Chicken Breasts with Chimichurri Sauce Recipe
One bite of these foolproof sous vide chicken breasts and you’ll never want to go back to traditional methods of cooking meat ever again. Smothered in a bright and refreshing
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Cooking tools:
- Sous vide circulator
- Stockpot
- Vacuum sealer
- Vacuum storage bag
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
Ingredients
- 4 boneless skinless chicken breasts (6 to 8 oz each)
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil, if desired
- 1 cup fresh Italian (flat-leaf) parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 cloves garlic
- 1/2 cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 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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