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Our seasoned gourmet chicken breast is a deliciously versatile performer in any kitchen. Before slowly cooking it sous vide, we grill and sear our chicken breast to enhance its natural flavor and tenderness. This perfectly cooked chicken is a high-protein dish that can pair with just about any vegetable or grain. Just heat and enjoy a chef-prepared home meal!
What goes into it, what you get out of it, and how to heat it for best results.
The sous vide slow-cooking method locks in the nutrients found in our premium ingredients.
Conventional oven, microwave or water bath—here are the times and temperatures you need.
High Protein or Low Sodium, Vegetarian or Vegan, our dishes all have certain qualities you should know about.
Serving Size Serving Size 1 Portion (135g) | Servings Per Container 8
Calories from Fat 20
31g Protein Per Serving, 0g Trans Fat Per Serving
Chicken Breast, Water, Modified Corn Starch, Seasoning (salt, sugar, onion powder, spices, garlic powder, paprika), Vegetable Oil (canola oil, extra virgin olive oil), Chicken Base (chicken meat including natural chicken juices, salt, corn maltodextrin, cane sugar, chicken fat, dried onion, natural flavor, turmeric), Sodium Phosphates, Salt, Corn Maltodextrin, Caramel Color, silicon dioxide (processing aid).
Caramel Color Added
|Amount per Serving||%DV*|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|2,000 Calorie Diet|
|Total Fat||Less than||65g|
|Saturated Fat||Less than||20g|
|2,500 Calorie Diet|
|Total Fat||Less than||80g|
|Saturated Fat||Less than||25g|
30-33 minutes at 425°F
5-6 minutes (1100 watts)
18-20 minutes at 160°F
20-22 minutes at 425°F
2–3 minutes (1100 watts)
13-15 minutes at 160°F
|from frozen||30-33 minutes at 425°F||5-6 minutes (1100 watts)||18-20 minutes at 160°F|
|from thawed||20-22 minutes at 425°F||2–3 minutes (1100 watts)||13-15 minutes at 160°F|
31g Protein Per Serving
2.5g Fat Per Serving
Low Saturated Fat
0g Trans Fat Per Serving
I love this chicken-just pop it in the oven and it turns out tasty and juicy every time. I make some noodles and sauce and cut the chicken on top with some shredded parmesan cheese and mmmm mmmmm good. The only suggestion I would have and it is not about the chicken but how it is wrapped and frozen-I wish these were in easy opening frustration free plastic as they are a pain to get out of the wrapping-especially if you are only making two or three.
The grilled chicken breast are tender, tasty and overall excellent to eat by itself or mix with salads or pasta.
"I became a chef because I like to be creative and work really hard."
"We’re our biggest critics, which allows us to stay ahead and be the world leader in sous vide."
"Quite honestly, I think Cuisine Solutions is the best of the best."
"I was inspired by watching my mum cooking at home. The more I cooked, the more I enjoyed it. It has become a passion more than a job."
"Home chefs love our food because it’s so easy to use and is consistently excellent."
"At Cuisine Solutions, I helped develop the Red Beans and Rice with Andouille Sausage, the Chicken Rollatini and the Red Thai Curry Chicken—all are delicious!"
"My favorite Cuisine Solutions dishes are the Chicken Korma, the Grilled Salmon and the Beef Wellington. They’re all fantastic."
"Our foods are user-friendly, offer big flavor and they have classical roots."
"Food is the perfect platform for creative expression."
"The best thing about Cuisine Solutions is the consistency and the safety of our products."
"Cuisine Solutions follows the most basic of culinary rules: Find the best, freshest ingredients possible and prepare them simply to enhance their natural flavor."
"I became a chef because, just like a scientist or engineer, this profession has a technical aspect—and I enjoy that."
"I love to work with food, be creative and make people happy."
"I enjoy seeing how food crosses cultural lines and brings people together regardless of their background."
"Cuisine Solutions incorporates passion, fresh ingredients and creative ideas to make dishes anyone can enjoy."
"I became a chef because I love food."
"Our creativity and attention to detail allows us to be the leader in sous vide cooking."