Sous vide honey garlic chicken breast
Check the chicken breast to see that it is clean from fat and bones. Pat dry it with a paper towel.
Set the Sous Vide temp to 63C/145.4F and heat the water bath.
Season the chicken breast with the salt, ground black pepper, and the sweet paprika.
Use a silicone brush and brush the crushed garlic on the chicken breast.
Use a silicone brush and brush the honey on the chicken breast.
Use a vacuum sealer to seal the chicken breasts in a Souse vide bag.
If you do not have a vacuum sealer, you can seal the chicken breast in a Ziploc bag and remove the air from the bag using the water displacement method:
Put the chicken breast in the Ziploc bag and close the zip almost to the edge. Keep a two centimeters opening.
Slowly start lowering the bag into the water bath, keeping the bag's opening above the water's surface, and being careful that water does not enter the bag. The water pressure on the side of the bag will push the air out of the bag.
When the bag is almost entirely immersed in the water, carefully close the ziplock to seal the bag.
Check that the water bath tempreature has reached 63C/145.4F.
Place the chicken breast into the water bath and cook for 1 hour.
After an hour, remove thechicken breast from a vacuum bag. Get rid of the fluids. If necessary, wipe thechicken breast with a paper towel.
The chicken breast is cookedand ready to eat. All that's left is to give it a nice sear on the pan.
Heat the olive oil in a heavy bottom pan.
Sear the chicken breast. one minute on each side.
Since the surface of the chicken breast is not straight it is best to use tweezers to tilt the chicken breast so all of it sides will get a nice sear.
You can serve the chicken breast as a whole or slice it.