when i first started SV, I did whole skinless-boneless chicken breasts ( de-tendon'd ) at 140 for 3 hours.
for me that was too soft, even though I love rare beef. so I went to 145 for 3 hours and liked them a lot. firmer
then I started pounding them and added 'stuffings ' generally mortadella, a cheese that melted ( Tj's swiss or Jack ) and salami.
these turned out perfect at 140 for 3 hours. at these temps the ckbr was not mushy at all, however its odd that the 140 stuffed ckbr did not
have a soft mouth feel. maybe the light pounding after a semi-split affected this
I did not measure the thickness.
here they are bagged :
this is an excellent way to add flavor to a meat that's lets say is 'lite' on flavor.
these are tied and plump, tied to keep the filling in place while slipping into the bags.
on of the best things I make SV
superb 'hot' for an evening meal, and excellent sliced while cold for a sandwich.
the melted cheese at 140 stays inside the chicken, although a little bit melts and surrounds the whole CkBr.
