Preheat Joule to 149 °F / 65 °C. but if you prefer your meat a little more done, you can certainly go a bit higher—they’re heated just enough to cook through
Gently place chicken breasts in a ziplock-style bag. Sprinkle on some salt and add a couple tablespoons of oil, butter, or other fat—just enough to keep the chicken breasts lightly coated.
Place the bag in the water and clip to the side to prevent any liquids from transferring to or from the bag. Cook for 55 minutes at 149 °F / 65 °C.
When the breast is finished cooking, remove it from the bag and gently pat it dry.
Add a little oil to a skillet and heat over medium-high heat until very hot.
If you’re using a chicken breast with the skin on, simply sear on the skin side. If you’re cooking a skinless chicken breast, sear on the smooth side. Leave the chicken in the pan for about two minutes, or until golden brown. For skinless breasts, you can forgo the searing step altogether for a simple, juicy appearance.
Slice into pieces, or serve whole. With salad or carrot purée.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (84g)|
|Recipe Makes: 1|
|Calories from Fat: 70 (49%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 53.8mg||17 %|
|Sodium 126.6mg||4 %|
|Potassium 184.8mg||5 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 17.5g||25 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 144
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