http://www.germanpool.com/eng/cooking/recipe_page.php?id=677

Mexican Grilled Chicken with Apricot Sauce

More than 60 min
Related Products:
Sous Vide Pro Slow Cook Circulator, Halogen Cooking Pot
Ingredients:
Chicken Breast1 pc
Mixed Salad GreensTo Taste
Egg White1 pc
Flour20 g
Seasonings:
Cajun SeasoningTo Taste
SaltA Pinch
Olive OilTo Taste
Sauce:
Dijon Mustard1 tsp
Apricot (shredded)4 pc
Apricot Jam2 tbsp
White Vinegar1 tbsp
Steps:
1.
Put the chicken breast into a vacuum zipper bag with salt and olive oil. Seal with the vacuum sealer. Cook at 60°C for 1 hour using the Slow Cook Circulator.
2.
Mix the egg white with flour. Coat the cooked chicken breast.
3.
Sprinkle cajun seasoning onto the chicken breast. Put into the Halogen Cooking Pot. Grill at the highest temperature for 5 minutes.
4.
Heat the sauce ingredients to create the apricot sauce.
5.
Serve with the mixed salad greens.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference