Sous Vide Caesar-Parmesan Chicken
It's like a Chicken Caesar salad without the salad!
Cooking temp: 147.5 F
Cooking time: 2.5 hours (add an hour if frozen)
Skinless chicken breast(s)
Dehydrated Parmesan cheese
Girard’s Light Caeser dressing
Extra-virgin olive oil
I have omitted the exact quantities of each ingredient because that’s the way I cook. Trust your tastebuds and eyes.
Start by putting about a quarter of a cup of dressing in the bottom of the bag.
Add a liberal amount of the dehydrated Parmesan cheese to the dressing the bag.
Salt and pepper the chicken on both sides.
Add the chicken to the back and squish it all around to coat the chicken breasts.
Vacuum and seal the bag. I like to double seal the bag.
Into the pool for 2.5 hours.
Remove the breast from the pool, but do NOT remove from the bag. Let the breasts cool in the refrigerator overnight (or at least for a few hours).
Open the bag.
Reserve the juices and parmesan bits in a bowl.
Pat dry the chicken breasts.
In a hot cast iron pan add the oil.
When the oil shimmers, add and sear the chicken on each side for about 1 minute per side. Flip and repeat until GB&D.
Recombine the chicken with the juices and parmesan bits.
This photo above does not due justice to the recipe, so take a look at the high-res prep and finished photos at http://jonathankramer.com/bits-and-pieces/sous-vide-caesar-parmesan-chicken/
Dr. Jonathan L. Kramer