Sous Vide Cookbook by Judith A. Scott

Author:Judith A. Scott [Scott, Judith A.]
Language: eng
Format: epub
Tags: sous vide cookbook, vacuum cookbook, sous vide meat, vacuum recipes, sous vide recipes, sous vide guide, sous vide tips
Publisher: BooksTree Publishing
Published: 2023-01-11T00:00:00+00:00

Chicken & Melted Leeks

Ingredients

4 x 6 oz. skinless chicken breast

Salt and pepper as needed

3 tablespoons butter

1 large leek, cleaned and sliced crossways

1/2 cup panko

2 tablespoons chopped parsley

1 oz. cheddar cheese

1 tablespoon olive oil

Preparation

Prepare your water bath with your circulator Sous Vide and increase the temperature to 145°F / 63°C

Take your chicken breast and spice it with salt and pepper liberally on both sides and place it into a zip bag

Seal and cook for 45 minutes using immersion technique

Take a pot and put 2 tablespoons butter over medium heat, heat up the butter and add the leek.

Remove to coat them

Salt and pepper season.

Then reduce heat to low and simmer for another 10 minutes

Put a medium heat clean skillet. Put in a butter tablespoon

Mix well until the panko is heated, add the panko and stir well.

Spoon the panko in a separate dish from the skillet, add the cheddar and chopped parsley, mix well

Remove chicken breasts and pat dry after fully cooked.

Heat the olive oil over high heat for 1 minute and sear the breasts.

Serve on a melted leek every breast and top with the combination of panko and cheese toast.

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