INGREDIENTS

Chicken

• Chicken Breasts (1-2 people per breast)
• A variety of Fresh Herbs – with stems on
• EVOO (extra virgin olive oil) & Butter
• Roasted Tomato Soup (about 1 cup)

Vegetables

• Small Leeks, sliced on angles
• Cauliflower Florets
• Asparagus Tips (top half)
• Cherry Tomatoes
• Lemon Zest
• Firm Feta (cooked) or Soft (fresh)
• Spices of your choice, such as Smoked Paprika, Chili Flakes
• A variety of Fresh Herbs – the tops!

INSTRUCTIONS

Tomato Sauce

1. Heat the Roasted Tomato Soup slowly to reduce and thicken into a sauce
2. Add harder Herb whole such as Rosemary and remove when reduced

Herbed Chicken Breast

1. Take stems off the Fresh Herbs, and cut off woody or dirty end 1/4”
2. Place in vacuum-sealed double-ziplock or Sous Vide bag with Chicken Breasts and freeze or refrigerate a few days to let the Herb flavors settle into the meat.
3. Place the bag – from frozen or defrosted – in a Sous Vide or pot of consistent temperature water
4. Sous Vide – 1-4hrs at 60dC/140dF
5. Once cooked, remove any remaining Herbs, dry off, and high-heat sear quickly in a cast iron pan with EVOO/Butter. Rest a few minutes, slice on an angle.
6. Add warmed/reduced Roasted Tomato Soup, and top with fresh cut Herbs.

Fresh Herb & EVOO Mix

1. Take the fragrant tops off the fresh Herbs and puree in a Vitamix or blender with the juice of 1-2 Lemons. Finish off with a coating of EVOO and Salt/Pepper to taste.
2. Freeze portions in an ice-cube tray for use in a wide variety of dishes and dressings!

Grilled Vegetables

1. Chop selected Vegetables into similar-sized pieces.
2. Toss with a dash of EVOO, Salt/Pepper, Lemon Zest, and Chili Flakes.
3. Place most dense Vegetables into a 400d oven for 5 minutes.
4. Add the remaining vegetables and toss together for another 10 minutes.
5. Remove from oven when fork-tender.
6. While still hot, toss with a defrosted cube of Fresh Herb Mix Puree.
7. Check Seasonings. Add crumbled soft Feta.