Chicken breast in the Mediterranean way
11. September 2014
At the request of the Harper's Bazaar, I prepared chicken breast in September in two ways. Today I pass the first way - the Mediterranean.
First and foremost, it's about fast, dietary and light meals that suit every day. Since I no longer prepare chicken breasts by a method other than sous vide , I will describe the process by both methods - traditional preparation and procedure in vacuum. Chicken breasts will benefit from the maximum flavor of herbs, juice and meat fragility just as you rest in a water bath, so it would be a pity to hide this procedure. Here you can see how the Sous vide Suprime water baths look alive.
Yeah and I almost forgot, I wanted to alert you about Taggiasca olives. If you encounter them, it is definitely worth examining. They are incredibly perfect! They have an amazing full aroma. Every ordinary salad or other dish will rise to heaven.)
Postup
Wash the breast, dry it thoroughly and put the thyme in the vacuum bags together with the thyme spit. Drain the air, seal the bag and place in a warm bath at 57 ° C. Leave the bath for 1 to 4 hours.
Cut the aubergine into cubes about 1.5 centimeters long, put it on the strainer and lightly peat. So leave a few minutes to drip off.
Freshly dried breast or breast is removed and just taken out of the vacuum bag with olive oil, squeeze and pepper. Spread the grill pan to moderate exercise and bruise it on both sides with a little fresh thyme in gold. Approximately 4 minutes on each side. The breast that has passed through the sous vide method fleshes for powerful performance for just a minute on each side because they are already done and you just want to achieve a snubber effect. The grill pan will help create beautiful and effective stripes.
Meanwhile, in a larger saucepan or a wide pot, warm the butter together with a paddy clove of garlic. Fry the garlic and add the dripping eggplant. Rest for a minute or two and add chopped zucchini, tweezers, tomatoes cut into squares, olives, capers, sea salt and half a basil. Mix, boost, and rest for another few minutes so that the vegetables are fresh, crisp but warm. You may need to add a few drops of olive oil. I like when vegetables keep their color, crispness and freshness, so I only rest for two more minutes.
On the plate, arrange this vegetable mixture, the grilled breast either sliced or whole and a few fresh basil leaves. You can serve!
