This method sounds interesting. What are some ways you would serve it after it's cooked?

help both visually and flavory (is that a word?).

I sliced it thin and divided it between me and the love of my life over pasta with steamed spinach in cream sauce with a very light sprinkle of salt and a drizzle of brown butter on the chicken.

The spinach gave color and with the cream sauce could almost stand on it's own but the addition of the chicken and brown butter rounded it out pretty well.

CI used it in chicken salad. Might use it in white chile if everything is cooked separately and mixed at the end.

I plan to shrink wrap it with herbs and oil before cooking; tarragon, rosemary or sage might be nice. Shouldn't take much as all the flavor stays in the vacuum bag.

For me the advantages of the method are consistency and being able to hold it for long periods without over cooking. I generally don't like breast meat 'cause it's too easy to dry out and doesn't have much flavor by itself. This solves half of my issues.

Thanks for those idea's. I never could get into boneless skinless chicken breast but these idea's sound wonderful.

I bought a $140 temp controller and I use a 17qt roaster for my water bath. It's a pretty simple setup. I stack a couple of towels on top of the roaster to keep the temps stable to within +- 1 degree F.

The biggest problem I can see with your method is there's no way to tell for sure if the internal temp gets to where you want it, and the danger, especially with chicken, is not getting to pasteurization temp/time. So basically you either cook them at a higher temp to make sure they are done, or your run the risk of making yourself very sick. This is really the same dilemma that you run into with most other cooking methods.

With my setup I cook chicken breasts at 140 degrees. The cooking temp is much lower, but because they are held at this temp for an extended period, it pasteurizes them even more effectively than cooking to a higher internal temp. Then I finish by browning them in a hot skillet. Another big advantage is I can go right from freezer to hot water bath, so I can prepare meals ahead of time and cook them at my leisure.

If you really get into sous vide, I suggest you either buy or build a controller. It really opens the world of sous vide up and gives you a lot more options.