Cut the fattier parts of the skin off the breast and dry the meat with a paper towel. Season with salt and rosemary leaves stripped off the stem. Place the fillets in a vacuum bag and put a piece of butter on each fillet. Vacuum and place the bag in a sous vide cooking machine at 67°C or in a saucepan with water heated to 67°C. Cook for 1 hour and 10 minutes. Check several times that the water temperature has been maintained at 67°C. When the time is up, cut open the bag and pour the liquid into a bowl.

Heat the olive oil in a frying pan and place both breast fillets in the pan with the skin side down. Fry for one and a half to two minutes, then turn the meat over and fry for another one and a half to two minutes on the other side. Take the fillets out of the pan and place them on a plate. Pour the reserved liquid into the pan. Bring to a boil and stir to thicken the sauce.

Cut the fillets obliquely into slices and pour over the sauce. Serve with potatoes and vegetables baked in the oven.

Tip Instead of rosemary, you can use a few sprigs of thyme or you can marinate the meat with Ptuj-Marinade (Recipe Ptuj-Stayle Chicken).

Sous vide

(pronounced su vid) is one of the techniques of cooking on a low temperature. It involves cooking food in a closed bag, from which you suck out the air (vacuum) and immerse it in water with a relatively low temperature, usually for a long time. The advantages of slow cooking on a low temperature are that the food is evenly heat-treated throughout the cross-section, that it has a more pronounced taste, a significantly softer texture and is juicier. At the end, the cooked food is usually quickly fried in fat on a high temperature to get a nice colour and a crispy outside.

Recipe is from PP cook book Smells like home, contributed by Matej Jamer, Slovenia.