Chicken Breasts with Lemon, Garlic and Rosemary (Sous Vide)

• 1 cup water
• 1 tbs kosher salt
• 2 tsp granulated sugar

Chicken & Sous Vide:

• 1 pound boneless, skinless chicken breasts
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 3 or 4 large springs fresh rosemary, leaves stripped
• 1 tbs extra virgin olive oil

Directions:

Brine:

1. Combine water, 1 tablespoon salt, and 2 teaspoons of sugar in a large bowl.
2. Whisk until sugar and salt are dissolved. Add the chicken, cover, and refrigerate for 45 minutes.
3. Drain and rinse the chicken breasts. Pat dry with paper towels.

Chicken & Sous Vide:

1. Set the Anova Sous Vide Precision Cooker to 142ºF. It can take a while to heat up (I usually put it on a burner to heat up quickly).
2. Mash the garlic with remaining 1/2 teaspoon salt to make a paste. Spread paste over chicken breasts and top with lemon slices. Season with pepper.
3. Place the chicken in a large zipper lock bag with the rosemary and olive oil. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 1/2 hours.
4. Remove the chicken from the water and place the sealed bag in an isolated freezer for 10 minutes, if possible (we have an empty freezer).
5. Turn on the grill to high.
6. Remove the chicken from the bag. Carefully place lemon slices on the grill, followed by the chicken. Grill lemon and chicken until well-browned on both sides, 3 to 5 minutes.
7. Serve chicken with lemon slices.