- Heat sous vide to 165 F.
- Pat dry 1 1/4 lbs chicken breast.
- In a bowl, mix extra-virgin olive oil, rosemary, garlic, salt, and pepper.
- Brush mixture onto chicken.
- Place each chicken breast in its own sous vide bag or quart-size zip bag.
- Cook 2-4 hours.
- Take chicken out of each bag and wipe away excess rosemary.
- Add 1 1/5 tsp olive oil to skillet.
- Cook each side 2 minutes on medium-high heat, or until golden brown.