DOCUMENT

54 Ingredients Preparation Serves 2 | Preparation time: 70 minutes 50 g Parmesan cheese, grated ¼ sprig rosemary | 6 needles, finely chopped ¼ clove of garlic | finely diced ½ tsp. salt Pepper 10 g capers | halved 300 g corn-fed chicken breast, ready to cook 50 g cherry tomatoes | quartered Accessories: Vacuum sealing bags Rack Ovenproof dish For the cheese crust, mix together the Parmesan, herbs, spices and capers. Place the chicken in the vacuum sealing bag, spreading the cheese crust around it. Add the cherry tomatoes to the 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. Pre-heat the grill (depending on model). Take the chicken and the Parmesan crust out of the vacuum sealing bag, place in an ovenproof dish and grill. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 62 °C Programme duration: 40 minutes Shelf level: 2 Corn-fed chicken breast with a Parmesan crust Useful tip Serve with Mediterranean vegetables.