After cooking boneless skinless chicken breasts in SV I don't think I will ever be able to cook them any other way. I don't believe there is any other way to keep the meat so moist.
I rubbed the chicken with garlic olive oil, then rubbed with Oakridge secret weapon pork and chicken rub. Put the chicken in a vacuum pack bag and added a pat of butter. They went in the hot tub @ 140.
They ended up staying in the hot tub for just over 3 hours. I took them out pated them dry and sprinkled some more rub on both sides. Then they went on the pre-heated SRG for 1 minute a side. I reserved the liquid in the bags and filter the liquid then poured that over the chicken breast when plated.
Here is the breast plated with easy arugula salad and rice pilaf.
Very juicy.
