- 4 chicken breasts, skinned, filleted
- 2 lemons
- 8 sprigs of thyme
- Olive oil
- Salt & pepper
- Wash the lemons and slice fine layers of peel, then slice this into fine strips.
- Vacuum seal the chicken breasts together with strips of lemon, thyme, olive oil, salt and pepper in a SousVide bag.
- Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 70°C for 70 minutes.
Slice and arrange on each plate, perhaps with a few colourful salad leaves too.
Use corn-fed chicken for superior flavour. If the pieces are large, cook for 15 minutes longer.