Chicken breast with paprika and oregano in sous-vide cooking

1. In a hot pan, sear the plain chicken breasts on all sides to lightly color them. Remove from heat and let cool for a few minutes, then the season paprika and oregano on both sides.
2. Place the chicken breasts flat in two bags sub-empty Le Parfait® 20x30cm. 
3. Carefully clean the edges of the bag. Procéder to putting it under empty in automatic or manual mode to l’help’a suitable machineéth and réalize a welding wet.
4. Immerse the immersion heater in a pot of water. Rset the temperature to 66 °C and cooking time to 35 minutes. When the water has reached the temperature requested, immerse the bag. At the end of cooking, remove the bag from the water using tongs. 
5. Leave to cool for a few minutes, consume immediately or the store in the refrigerator in the vacuum bag. The chicken breast can be eaten in the following days. 

Recipe from chef Bastien HODE