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