Our chefs have prepared for you a fragrant and juicy chicken fillet using the sous-vide method. The low-temperature regime, vacuum packaging and prolonged languishing in a mixture of salt, garlic, oregano and black pepper give the chicken breast a delicious bitter-spicy aroma and a slightly tart piquant taste. In addition, it is this method of cooking that allows you to preserve all the useful macro- and microelements of poultry meat. Fillet can be served with a side dish of vegetables, rice, boiled potatoes or any other cereal. But if you want to get a golden crust, then it's enough to fry the breast on each side for a few minutes before use.