Orange Balsamic Chicken Breast (Sous Vide

• Gluten free
• Paleo

• Meat

  • 1 Chicken breast, large whole boneless

• Produce

  • 1 Orange
  • 1 small sprig Oregano or rosemary, fresh

• Condiments

  • 3 tbsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

Found on cookingwithmichele.com

Ingredients

• 1 large whole boneless chicken breast
• Salt and pepper
• 1 orange
• 3 tablespoons balsamic vinegar
• 1 small sprig fresh oregano or rosemary

Directions

• Preheat the sous vide machine to 150-155 degrees. Lightly season the chicken with salt and pepper and place it inside a sous vide cooking pouch. Slice 2 quarter-inch slices of orange from the center of the orange and place them over each chicken breast half. Place the herb sprig in the pouch.
• Juice the remaining orange halves and combine with the balsamic vinegar, and then carefully pour the marinade into the pouch, remove the air, and seal the pouch. Cook in the sous vide machine for 1½ hours. Serve hot, or let cool in the pouch if using in a salad. If desired, you may thicken the marinade by simmering it in a small saucepan until it reduces and thickens slightly.