Monterey Chicken: Cooked Sous Vide then Grilled

Monterey Jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

Set the Sous Vide Circulator to 145°f for two and a half hours.

Season the chicken breast with Cajun Blackened Seasoning.

Place Chicken Breasts in Vacuum Seal bags, top each breast with two pats of butter, and vacuum seal the bags.

Once the water has come to temperature, place the chicken in the Sous Vide bath.

Preheat the grill to 400°f.

Remove the chicken from its bags and brush the top side with BBQ Sauce.

Place the chicken breasts top down on the hot grill grate.

As soon as you see grill marks and the bbq sauce begins turning sticky and dark burgundy, flip the chicken over. About 4 minutes on each side is all this should take.

Top each chicken breast with one whole slice of bacon and 1-2 slices of Monterey Jack Cheese. Close the grill lid and let the cheese melt.

Remove the Monterey Chicken from the grill and serve topped with Pico de Gallo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens