Mexican Grilled Chicken with Apricot Sauce
More than 60 min
Chicken Breast1 pc
Mixed Salad GreensTo Taste
Egg White1 pc
Cajun SeasoningTo Taste
Olive OilTo Taste
Dijon Mustard1 tsp
Apricot (shredded)4 pc
Apricot Jam2 tbsp
White Vinegar1 tbsp
Put the chicken breast into a vacuum zipper bag with salt and olive oil. Seal with the vacuum sealer. Cook at 60°C for 1 hour using the Slow Cook Circulator.
Mix the egg white with flour. Coat the cooked chicken breast.
Sprinkle cajun seasoning onto the chicken breast. Put into the Halogen Cooking Pot. Grill at the highest temperature for 5 minutes.
Heat the sauce ingredients to create the apricot sauce.
Serve with the mixed salad greens.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference