Paprika chicken breast, pumpkin puree and tapioca crackers

This dish has a low temperature and vacuum cooking.
Vacuum cooking was born in France in 1974 in Roanne in the Loire Valley, at the Troisgros Restaurant.
Chef George Pralus was the first to apply vacuum packing in the kitchen because he was looking for a technique that would allow him to extend the storage time of his foie gras, without altering its appearance or taste.
The food is protected by the bag and does not come into direct contact with the external cooking environment, so oxygen has no chance to penetrate inside and the food is not likely to oxidize.
With vacuum cooking, foods do not lose their natural color or nutritional properties.
All the flavors remain inside as well as all the vitamins and minerals. The foods are therefore tastier, healthier and more colorful.
The vacuum technique allows you to extend the shelf life of the product up to three times, since the absence of oxygen slows down bacterial proliferation and oxidation of food. Vacuum cooking is also recommended in diets because it allows you to cook without adding fat.

I recommend combining the dish with a glass of fresh and light rosé wine:
Oltrepo Po Pavese Rosato DOC or Bardolino Chiaretto DOC, Italy
Zürich AOC Staatsschreiber Rosé or Vaudois AOC rosé Salvagnin, Switzerland
Coteaux Varois en Provece AOC, France