Chicken breast (boneless and skin) wash and dry. Then I made the breast with a knife notches. If you plan on breast feeding as cuts, deep incisions better not to do.

Breast RUB with spice mixture "herbes de Provence" (you can take any other spice according to your taste) and a mixture of peppers (I had a mixture of black, white and pink). Then cover the breast with soy sauce and a good "redeem" Breasts.

The next step necessary to shift breast in a special package for vacuuming and sivakumaraval package using a special device called degasser. I don't have of the vacuum vessel and the packages I have several different kind. I have not special. packs for vacuum vessel. But they also vacuum. For this, I hand-squeeze air from the bag as possible and "sealed" package with a hot iron. Sivakumaran package with Breasts need to put it in the refrigerator for 3 hours. For a longer time to leave is not desirable.

3 hours. A package of Breasts put in a bowl multivarki. In a bowl, pour 1.5 liters of cold water. Close the lid of MV and set the program Control, temperature 65 degrees, time 2 hours. While automatograph should be disabled!!! Autoprogram if You are disabled then don't go far!!! And immediately upon completion of the program, turn off the slow cooker!!!

Extract the package with Breasts from the slow cooker. Breast is ready. You can print the packet and use the breast on purpose)) So this move according to Your desire. So, to give the breast a more appetizing appearance, I lightly smeared with olive oil and placed for 7 minutes in a convection oven, setting the temperature is 260 degrees, the fan speed "high". If You have a grill, it seems to me that it's better to do it. And if neither one nor the other, you can lightly fry in a well heated pan (2 minutes on each side).

Now the breast and ready, and look more appealing. You can bring to the table.

Or as cuts.