Spicy chicken breasts (SV): Difference between revisions

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<!-- seo -->{{#seo:
|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
}}
<!-- /seo -->
{{Template:CookTools}}
{{Template:CookTools}}
{{Template:PageAwaitingImage}}
<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 = For 4 boneless chicken breasts
|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 hourse
|CookTime =  1 hour - 4 hours
|Image = [[Image:Spicy chicken breasts SV recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Spicy chicken breasts SV recipe.jpg|alt=Electus]]
}}
}}
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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].
===Ingredients===
 
 
{{RecipeIngredients
{{RecipeIngredients


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===[[Mise en place]]===
===[[Mise en place]]===


* Pre-heat the water [[Bath|bath]] to 63.5°C (147°F)
* 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 [[Chicken breasts|chicken breasts]]
| Rub into the [[chicken breasts]]
| [[Vacuum seal]] in suitable pouches
| [[Vacuum seal]] in suitable pouches
| Place in the water [[Bath|bath]] and cook for at least 1 hour or for a maximum of 4 hours
| 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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