chicken breast fillet

Ingredients for 3 servings:

• 3 sprigs of thyme
• 1 clove(s) garlic, finely chopped
• 3 tbsp olive oil, mild
• n. B. Spice mix (Baharat)
• n. B. Salt
• 3 chicken breast fillet(s), ready to cook
• Clarified butter or oil for frying
• n. B. Chili salt and pepper, black, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 35 minutes; Total time approx. 1 hour 50 minutes

cooked sous vide

Strip the leaves from the thyme sprigs. Mix the finely chopped garlic and stripped thyme leaves with the olive oil. Season with baharat and salt. Brush the chicken breast fillets completely with this mixture. Place the seasoned chicken breasts in appropriate vacuum bags and vacuum seal them using a film sealer. Let the bags cook for about 90 minutes at a water temperature of 60°C. Then remove the chicken breast fillets from the bags and sear them on both sides in hot clarified butter or olive oil over high heat. Season with chili salt and pepper and serve immediately. Tip: You can also prepare the seasoned chicken breasts the day before and store them in the refrigerator until cooking. This will intensify the flavor of the spices. Chefkoch recipes used are the spice mix Baharat: https://www.chefkoch.de/rezepte/1237731228735271/Baharat.html and the spice mix Chilisalz: https://www.chefkoch.de/rezepte/3426871510492778/Chilisalz-selbstgemacht.html