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Ingredients
Chicken Breasts
-
4
boneless skinless chicken breasts (6 to 8 oz each)
-
1/2
teaspoon salt
-
1
tablespoon vegetable oil, if desired
Chimichurri Sauce
-
1
cup fresh Italian (flat-leaf) parsley leaves
-
1/2
cup fresh cilantro leaves
-
2
cloves garlic
-
1/2
cup olive oil
-
1
tablespoon fresh lime juice
-
1
tablespoon red wine vinegar
-
1/2
teaspoon crushed red pepper flakes
-
1/2
teaspoon sugar
-
1/4
teaspoon dried oregano leaves
-
1/4
teaspoon salt
Special Equipment
-
Stockpot or deep polycarbonate food-safe container (minimum 12-quart capacity)
-
Sous vide machine
-
4
heat-safe quart-sized plastic vacuum storage bags for sous vide
-
Vacuum sealer
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-
Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 165°F.
-
Rub chicken with salt. Place 1 chicken breast in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate chicken until ready to use. Once water reaches sous vide machine’s set temperature (165°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours. Carefully remove bags from water bath. Cut open bags, and transfer chicken to plate; discard remaining liquid in bags, and pat chicken dry.
-
While chicken cooks, prepare Chimichurri Sauce. In blender or food processor, place all Chimichurri Sauce ingredients. Cover; blend on high speed until smooth. Cover and refrigerate until ready to serve.
-
If desired, to sear chicken after sous vide cooking: Rub chicken with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add chicken; cook 1 minute 30 seconds to 2 minutes on each side, until just browned. Serve with sauce.
-
To cook chicken from frozen: Label bags with contents, date and add the uncooked chicken to the bag. Freeze up to 3 months. Cook frozen chicken according to recipe, increasing cook time to at least 2 hours 15 minutes and up to 3 hours 15 minutes.
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460
Calories
33g
Total Fat
39g
Protein
3g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size:
1 Chicken Breast and about 2 Tablespoons Chimichurri Sauce
- Calories
- 460
- Calories from Fat
- 290
- Total Fat
- 33g
- 50%
- Saturated Fat
- 5g
- 27%
- Trans Fat
- 0g
- Cholesterol
- 105mg
- 35%
- Sodium
- 550mg
- 23%
- Potassium
- 420mg
- 12%
- Total Carbohydrate
- 3g
- 1%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 39g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 15%
- 15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the Betty Crocker Kitchens
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