1 OZ CHICKEN BREAST RECIPES

Steps:

• Fill stockpot or deep polycarbonate food-safe container with hot tap water according to sous vide machine’s manufacturer’s instructions. Set sous vide machine temperature to 165°F.
• Season chicken with salt and pepper. Place 1 chicken breast in each bag. Seal each bag with vacuum sealer according to manufacturer’s instructions. Refrigerate chicken until ready to use. Once water reaches sous vide machine’s set temperature (165°F), lower prepared bags into water bath, and continue to cook at least 1 1/2 hours and up to 2 1/2 hours or until chicken breasts reach 165°F. Carefully remove bags from water bath. Cut open bags, and transfer chicken breasts to plate; discard remaining liquid in bags, and pat chicken breasts dry.
• If desired, to sear breasts after sous vide cooking: Rub chicken with 1 tablespoon vegetable oil. Heat 12-inch skillet over medium-high heat. Once hot, add chicken; cook 1 minute 30 seconds to 2 minutes on each side, until just browned.

Steps:

• Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
• Brush chicken with 1 tbsp oil and sprinkle with Italian seasoning, 1/2 tsp salt, and 1/2 tsp black pepper. Thread tomatoes onto 3 (8- to 12-inch) skewers. Coat tomatoes with nonstick spray. Arrange chicken and tomatoes on grill. Grill tomatoes, turning occasionally, until skins are lightly charred and start to split, 5 to 6 minutes. Grill chicken until instant-read thermometer inserted into centers registers 165°F, 5 to 6 minutes per side.
• Transfer tomatoes from skewers to medium bowl. Stir in basil, vinegar, garlic, and remaining 11/2 tsp oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spoon tomatoes over chicken and sprinkle with cheese.
• Serving size: 1 chicken breast, ¼ cup sauce, and about 1 tbsp cheese