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Spicy chicken breasts (SV): Difference between revisions
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|title=Spicy chicken breasts, a British sous vide recipe | |||
|titlemode=replace | |||
|keywords=#chickenbreasts #salad #groundblackpepper #herbs #rice #paprika #dried #maincourse #miseenplace #vegetables #images | |||
|hashtagrev=032020 | |||
|description=A very easy sous vide recipe | |||
}} | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 677 | |||
|PortionCalories = 169 | |||
|DatePublished=23rd March 2014 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = | |Servings = Serves 4 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 1 hour, 5 minutes - 4 hours, 5 minutes | |TotalTime = 1 hour, 5 minutes - 4 hours, 5 minutes | ||
|PrepTime = 5 minutes | |PrepTime = 5 minutes | ||
|CookTime = 1 hour - 4 | |CookTime = 1 hour - 4 hours | ||
|Image = [[Image:Spicy chicken breasts SV recipe.jpg | |Image = [[Image:Spicy chicken breasts SV recipe.jpg|alt=Electus]] | ||
}} | }} | ||
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</div> | </div> | ||
A very easy [[Sous vide recipes|sous vide recipe]] | A very easy [[:Category:Sous vide recipes|sous vide recipe]] for cooking [https://www.cookipedia.co.uk/cgi-bin/cc.pl?cftk=2#jump chicken breasts]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the water bath to 63.5°C (''147°F'') | ||
===Method=== | ===Method=== | ||
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| Mix the [[Herbs|herbs]] and [[Spices|spices]] together | | Mix the [[Herbs|herbs]] and [[Spices|spices]] together | ||
| Rub into the [[ | | Rub into the [[chicken breasts]] | ||
| [[Vacuum seal]] in suitable pouches | | [[Vacuum seal]] in suitable pouches | ||
| Place in the water | | Place in the water bath and cook for at least 1 hour or for a maximum of 4 hours | ||
| Remove from the pouches and pat dry with kitchen paper | | Remove from the pouches and pat dry with kitchen paper | ||
| [[Sear]] on both sides, over a high heat, until golden | | [[Sear]] on both sides, over a high heat, until golden | ||
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}} | }} | ||
===Serving suggestions=== | ===Serving suggestions=== | ||
Serve as a first course or [[Snack|snack]] on a bed of [[Salad|salad]] leaves, or as a [[Main course|main course]] with [[Potatoes|potatoes]] or [[Rice|rice]] and [[Vegetables|vegetables]] or [[Salad|salad]] | Serve as a first course or [[Snack|snack]] on a bed of [[Salad|salad]] leaves, or as a [[Main course|main course]] with [[Potatoes|potatoes]] or [[Rice|rice]] and [[Vegetables|vegetables]] or [[Salad|salad]]. | ||
{{SousVideSeeAlso}} | |||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:British recipes]] | [[Category:British recipes]] | ||
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[[Category:Sous vide recipes]] | [[Category:Sous vide recipes]] | ||
[[Category:Sous vide cooking]] | [[Category:Sous vide cooking]] | ||
[[Category:Molecular gastronomy recipes]] | |||
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