DOCUMENT

44 Ingredients Preparation Serves 2 | Preparation time: 55 minutes 1 lemon, unwaxed | zest only ½ tsp. Szechuan pepper | coarsely ground ½ tsp. sea salt ½ tsp. thyme, fresh | chopped 1 tbsp. sunflower oil 300 g chicken breast fillets, ready to cook 1 tbsp. butter Accessories: Vacuum sealing bags Rack Mix the lemon zest with pepper, sea salt, thyme and sunflower oil. Rub the mixture into the chicken breasts, place in the vacuum sealing bag and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Remove the chicken breasts from the vacuum sealing bag and briefly fry in butter until golden. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 62 °C Programme duration: 45 minutes Shelf level: 2 Chicken breast with lemon Useful tip For a more intense aroma, add ½ tbsp. lemon oil. In this case, use only a part of the lemon zest. Cut the chicken breast with lemon into strips and serve on top of a mixed leaf salad.