Chicken Breast with Creamy Polenta and Basil Pesto 

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the chicken breasts, flat, side by side in a microwave-safe, zipper-lock freezer bag, then sprinkle with 1 teaspoon salt and add the oil, ensuring the breasts are separated. You can either place the bagged chicken breasts in the water bath or refrigerate until the water has preheated.

• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken breasts. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To make the basil pesto, place the basil, pine nuts, garlic and parmesan in the bowl of a food processor. Blitz until very finely chopped. Slowly add the oil while continuing to process, until combined. Transfer to a bowl, add the salt and set aside until required. 

• 6

  To make the polenta, bring the water to a boil in a medium saucepan over high heat. Sprinkle the polenta slowly into the water while whisking. Stir in the salt, then reduce the heat to medium-low heat and allow the polenta to simmer for 10- 20 minutes or until soft, stirring occasionally. Remove from the heat, then stir in the cream, parmesan, butter and pepper. Keep warm until required. 

  Tip: Check that the polenta is cooked by rubbing a quarter teaspoon between your index finger and thumb. The polenta is cooked when the grains are soft and yielding. You may need to stir in a little extra water at serving if necessary.
• 7

  When the timer signals that the chicken is done, heat a heavy-based frying pan or cast iron skillet over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry. 

• 8

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the chicken and sear for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute.

• 9

  With the pan still on medium-high heat, add the cherry tomatoes and remaining salt. Sear for 2-3 minutes until colored and slightly blistered. Remove from the heat and fold in 2 tablespoons of pesto. 

• 10

  Slice the chicken, then serve over the polenta with the seared cherry tomatoes and drizzle with any pan juices.  

  Tip: Serve additional basil pesto on the side