This is similar to a dish served at a restaurant I used to work at. Sous vide really is amazing for chicken and the texture is just the bomb when you do it this way.
Start by making Honey Mustard.
I prep the chicken by slicing the chicken breasts in half horizonatally. Chicken breasts are ridiculously huge these days!
Add to your sous vide bag with about 1/2 cup of the Honey Mustard. I prepped this ahead of time so I could just pull it out in the morning one workday.
I use an Anova Sous Vide (they no longer make the model I use, I’ve had it so long. This one is similar).
And sous vide at 134. I did them for about 12 hours but I’d say at least 4. As you can see, they’re quite anemic looking. That’s par for the course with sous vide. Normally I’d torch or broil it to get some color but this time I’m going to *hide* it so I really don’t care.
Sliced ham and Gouda cheese.
Add your ham.
And your Gouda.
This is where the Breville Smart Air oven really comes in handy. It handles broiling very nicely.
And after broiling.
Serve with more honey mustard on top and a side salad. Great dinner and the kids really loved it! The chicken stays amazingly tender.
If you like this recipe you will also like:
- Sous Vide Lobster and Shrimp
- Sous Vide Prime Rib
- Sous Vide Beer Mushroom Pork Roast
- Sous Vide Pork Roast With Asian Plum Sauce
- Sous Vide Minted Leg of Lamb
- Myer’s Rum Smoked Sous Vide Pork Loin
- Sous Vide Creamy Chicken Marsala
- Sous Vide Short Ribs
- Sous Vide Ranch Chicken
- Sous Vide Asian Pork Loin
Sous Vide Honey Mustard Chicken
- 2 chicken breasts, sliced horizontally to make 4 pieces
- 1/2 cup honey mustard dressing
- 4 slices ham
- 8 ounces Gouda cheese, sliced
- Add chicken and honey mustard to vacuum bag and seal. Sous vide at 134 for at least 4 hours. Remove from bag and add chicken breasts to dish. Place a piece of ham over the top of each piece, and sliced Gouda over that. Broil on low until cheese is bubbly. Serve with additional honey mustard.
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