Honey Balsamic Chicken with Feta Vegetables
September 2nd, 2022
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 02 hours 15 minutes
This is another flavorful recipe that is easy to make. Since the separate Sous Vide bags must be cooked at different temperatures, you will need to Sous Vide in 2 separate cooking sessions.
Ingredients:
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Chicken:
3 pounds Chicken Breast, boneless and skinless
Honey Balsamic Sauce:
1/4 Cup Honey
1/4 Cup Balsamic Vinegar
1/4 Cup Olive Oil
1/2 Teaspoon Dried Rosemary
1/4 Teaspoon Table Salt
2 Garlic cloves, minced or 1/2 Teaspoon Garlic Powder
Feta Veggies:
1 Eggplant, sliced into 1/2 inch thick rings
8 Ounces Cherry Tomatoes, quartered
2 Garlic cloves, minced or 1/2 Teaspoon Garlic Powder
1/2 Ounce Fresh Basil Leaves or 1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
6 Ounces Feta Cheese
Directions:
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Honey Balsamic Chicken:
Mix the Sauce ingredients together.
Add the Chicken into a Sous Vide bag.
Add the Honey Balsamic Sauce.
Remove the air and vacuum seal the bag.
Refrigerate for 24 hours.
Sous Vide at 165° F for 1 hour.
Remove the bag from the Sous Vide.
Put the bag on ice to cool, then refrigerate.
Feta Veggies:
Add the Feta Veggies into another Sous Vide bag.
Remove the air and vacuum seal the bag.
Sous Vide at 190° F for 1 hour.
15 minutes before the timer runs out on the Feta Veggies:
Remove the Chicken from from the Sous Vide bag, reserving the Au Jus.
Use a paper towel or tea towel to blot the excess liquid from the Chicken.
Set a large sauté pan over medium high heat. Add Olive Oil.
Grill the Chicken for 2 minutes on each side.
Remove the Chicken from the pan.
Add the Au Jus from the Chicken bag.
Bring to a low simmer and reduce until the timer runs out for the Feta Veggies.
Remove the Honey Balsamic Sauce from the heat.
Arrange a serving of the Feta Vegetables on a plate.
Arrange a Chicken Breast on the Vegetables.
Cover with the Honey Balsamic Sauce.
Serve and Enjoy.
