Lemon & Herb Chicken Breast

These juicy chicken breasts can be enjoyed with simple salt and pepper, or you can add fresh herb aromatics to the vacuum seal. If you want a crust on the chicken breast, sear it on a hot pan after cooking using air sous vide.

Ingredients

Boneless skinless chicken breast (about 10 oz per chicken breast)
Salt, to personal taste
Ground black pepper, to personal taste
Thin slice of lemon
Sprig of fresh herb (rosemary, thyme, oregano)
1 Tablespoon butter

Directions

1. Generously season the chicken breasts with salt and pepper.
2. Place each chicken breast inside their own individual vacuum seal bags with slice of lemon and herb.
3. Vacuum seal chicken breasts and then place the bags on a baking sheet pan in a single layer. Place sheet pan in middle oven rack.
4. Set oven mode to Air Sous Vide. Set temperature to 165°F.
5. Air sous vide for 120 minutes.
6. Remove chicken from the bags. For a golden crust, heat a skillet on high heat. When hot, add the butter to the pan, then add the chicken.
7. Sear each side for about 1 minute.