Written by Paul Brown
on 

Vacuum Sealed & Sous Vided Chicken

Using McCormick Grill Mates for a rub. Any rub seems to work. Don't add vinegar, it'll turn it to mush.
Cut the breasts in half. I think this is called butterflying?
Apply rub
Vacuum seal (I'm not sure if double sealing is necessary)
Freeze until ready to eat
Sous vide at 145F for 2 hours
Sear on high heat
Add to rice, vegetables, and sauce

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