AuthorInfusedEatsSavory slow-cooked moist and succulent cannabutter infused "herbed" chicken breast recipe using the sous-vide method.
Make cannabutter using the sous-video method described in the video below or using your preferred method.
Season Chicken on both side with salt and pepper. Put 1 teaspoon each of both infused and regular butter into the crevice on the cut side of the breast. Press the herbs into the butter to hold in place.
Bag the chicken breasts carefully and vacuum seal the sous-vide bag(s).
Cook chicken bags in sous-vide bath at 150°F for 1 - 1.5 hours.
Remove chicken from bag, reserve juice. Slice thinly, pour the reserved juice over the chicken and serve warm.
Ingredients
Directions
Make cannabutter using the sous-video method described in the video below or using your preferred method.
Season Chicken on both side with salt and pepper. Put 1 teaspoon each of both infused and regular butter into the crevice on the cut side of the breast. Press the herbs into the butter to hold in place.
Bag the chicken breasts carefully and vacuum seal the sous-vide bag(s).
Cook chicken bags in sous-vide bath at 150°F for 1 - 1.5 hours.
Remove chicken from bag, reserve juice. Slice thinly, pour the reserved juice over the chicken and serve warm.