Prepare sous vide water bath to 170 degrees. Place chicken breasts into separate sous-vide bags. In a small bowl, whisk together the salt, garlic powder, onion powder, dried basil, dried oregano, pepper, olive oil, and balsamic vinegar until combined. Pour half of the marinade into each bag. Gently massage marinade into chicken until coated. Add three basil leaves into each bag.
Vacuum seal the bags separately. Place bags into the hot water bath for 2 hours.
For the caprese topping
When the chicken is finished cooking, take them out of the water bath with tongs, set aside and make the topping. Place the tomatoes, olive oil, salt, pepper, garlic, basil, and mozzarella into a small bowl and stir to combine.
Cut open bags and place chicken on serving plates. Top each with half of the tomato mixture. Drizzle balsamic vinegar over top to your liking. Serve,
You can use slices of fresh mozzarella on this if you like.
Make your own balsamic glaze or use store bought.
Double this recipe to make for more people.
Make sure that you get the correct bags that are made for Sous Vide.
Sous Vide Chicken Caprese Recipe found on https://thissillygirlskitchen.com/sous-vide-chicken-caprese/ *All nutritional information is approximate and may not be 100% accurate. Please consult a nutritionist for more specific information.