Level of difficulty 1.5
Preheat your sous vide bath to 135 F/56 C. Vacuum seal the individual chicken breast(s) in heat rated plastic bags. Sous vide process the packages for 5 hours.
When the interval has elapsed, shock the packages in iced water until they achieve 70 F/21 C. Refrigerate at 40 F/4 C until day of service. The sealed packages can be safely refrigerated in this state for at least two weeks.
Day of service
Preheat the oven to 400 F/200 C. If you use an air-fryer, pre-heating is not usually indicated.
Remove the packages from the refrigerator. Note the pink color–the breast is pasteurized and safe in its current state. The subsequent roasting process will create the more familiar appearance.
Remove the chicken from the packaging and harvest the small amount of juices, which can be processed as explained HERE. Place the breast on a plate or other clean surface skin side down.
Dust lightly with powdered egg white. If preferred, combine one fresh egg white with 1 oz water and beat well. Use a pastry brush to apply sparingly to the surface.
Mist with water (not necessary if you use fresh egg whites). This creates a sticky surface for seasonings to cling to.
Sprinkle with desired seasonings. Adding a little paprika to your rub will facilitate coloring.
Turn the breast over, skin side up.
Repeat the procedure with the egg whites.
Repeat the seasoning procedure
Spray (or drizzle) with a light coating of oil. Allow to rest for five minutes. This is necessary to create the desired appearance of crust. Stage the breast on to the screen or oiled sheet pan. Roast in the 400 F/200 C oven until the desired color is achieved and the internal temperature is at least 130 F/55 C. A toaster oven/air fryer can also be used.
The finished product.
Slice and serve. In the picture: Cranberry drizzle, sous-jus demi-glace, cherry tomato.
Easy. Safe. Moist. Tender. Delicious!