Sous Vide Chicken Breast

For the Chicken Breast：

Step 1：
Season the chicken breast with white pepper, salt, olive oil and let rest for twenty minutes.

Step 2：
Set the Sous Vide Precision to 145℉/63℃.

Step 3：
Place in a large zipper lock and place the bag in the water bath. Set the timer for 60 minutes.

Step 4：
When the timer goes off, remove the bag from the water bath. Remove the squid from the bag and pat dry. Transfer to a serving plate.