Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 4 boneless, skinless chicken breasts with paper towels and season them evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   In a bowl, combine 2 tablespoons of harissa paste, 1 tablespoon of olive oil, 1 tablespoon of chopped fresh oregano, and the leaves from 1 sprig of chopped fresh rosemary until well mixed.

3. 3

   Thoroughly coat the seasoned chicken breasts with the harissa and herb mixture, then place each breast into individual vacuum-sealable bags and remove all air using a vacuum sealer.

4. 4

   Preheat a water bath to 63 degrees Celsius (145 degrees Fahrenheit) and immerse the sealed chicken bags into the bath for 1.5 hours, ensuring they are fully submerged.

5. 5

   While the chicken cooks, heat 2 tablespoons of olive oil in a medium skillet over medium heat, then add 4 minced garlic cloves and sauté for 1 minute until fragrant.

6. 6

   Stir in 1/2 cup of chopped sun-dried tomatoes, 1/4 cup of dry white wine, and 1/2 cup of chicken broth, bringing the mixture to a simmer and cooking for 5 minutes until the sauce slightly thickens.

7. 7

   Remove the chicken from the sous vide bath, pat them dry, then sear each breast in a separate hot skillet for 2 minutes per side until golden brown, before slicing each breast into thick pieces.

8. 8

   Serve the sliced chicken immediately, spooning the warm sun-dried tomato and harissa-infused sauce generously over 150 grams of chicken per serving and garnishing with 1/4 cup of chopped fresh basil.