Ingredients for 4 servings
Chicken breast 600 g
Mixed cherry tomatoes 12
Yellow datterini tomatoes 400 g
Dehydrated black olives 10 g
Montosco oregano 10 g
Salt
Extra virgin olive oil 30 g
Brown sugar 10 g
Garlic 1 clove

Method
Season the chicken with salt and olive oil, vacuum seal it, and cook sous-vide at 68°C (154°F) for 1 hour and 30 minutes.
Meanwhile, cut the cherry tomatoes in half, season with salt, olive oil, brown sugar, and oregano, then bake at 160°C (320°F) for 20 minutes.
In a small saucepan, heat the oil with the garlic clove, then add the halved yellow datterini tomatoes. Cook for about 20 minutes, remove the garlic, and pass the sauce through a food mill.
Once the chicken is cooked, sear it in olive oil and cut into bite-sized pieces.
Spread the datterini sauce on the bottom of the plate, add the chicken sprinkled with oregano, and finish with the roasted cherry tomatoes and olive powder.

For best results, we recommend rapidly chilling the product and letting it rest in the fridge for 24 hours before serving.