Friday, January 17, 2020

Sous Vide Chicken with Pesto

Coat salt-and-peppered chicken breasts with pesto in a airtight bag, clip to the side of a Sous Vide pot set at 140 degrees and go do something else for three hours.  That's all it takes to make this plump, juicy and tender delight that a knife glides through.  Added some curb appeal with pecorino-romano cheese rubbed on a zester.  Plate with a salad and a token piece of crusty bread, with a generous pat of butter of course, and dinner is served.

No comments:

Post a Comment