Alongside steak, chicken breast is one of the more spectacular uses for sous vide cooking. It guarantees perfectly tender and juicy meat, while at the same time a quick sear gives you tasty crispy skin.
The trouble with government food safety guidelines is that the cooking temperatures they recommend, whilst killing enough of the bacteria to make food safe, also makes the meat dry and stringy. Sous vide still kills the bugs, but at a lower temperature over a longer period of time. Once you've have sous vide chicken breast, you'll never want a conventionally cooked one again.
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