Chicken Breast with Creamy Polenta and Basil Pesto 

Instructions

• 1

  Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 quarts) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.

  Tip: A trivet will protect your countertop from direct contact with the hot pot or vessel. 
• 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.

• 3

  Press Set Time & Temp below and follow the prompts to customize the cooking of your chicken. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to step 4. 

• 4

  To make the basil pesto, place the basil, pine nuts, garlic, parmesan and salt in the bowl of a food processor. Process until very finely chopped, scraping down the side occasionally. With the processor on, slowly add the oil through the feed chute and process until combined. Set aside until required.

• 5

  To make the creamy 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 and allow the polenta to simmer for 10 to 20 minutes, stirring occasionally, until soft. 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.
• 6

  When the timer signals that the chicken is done, heat a heavy-based frying pan or cast iron skillet over medium-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. 

• 7

  Once hot, add the extra-virgin olive oil, garlic and thyme and sear the chicken, skin side down for 1 minute. Turn the chicken and sear on the skinless side for 30 seconds. Transfer the chicken to a cooling rack set over a tray and rest for 2 minutes.

  Tip: You may like to press or weigh down the chicken breasts. The best color is achieved when the chicken has optimum contact with the pan.
• 8

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

• 9

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

  Tip: Store the leftover pesto in an airtight container in the refrigerator for up to 5 days.