You asked me to get back with you. I cooked the chicken breast at 142˚ in the Sous Vide for 4 hours.
On the sear, I swabbed with a chipotle-honey sauce. I tested the I.T. after the sear and it was still at 142˚.
I think that was the tenderest, juiciest chicken breast I've ever eaten (you said it would be).
The plating sucks, but this is a documentary.
P.S. The salt on the table is left over from me putting salt on my watermelon today.
Dripping Springs, Texas.
Just west of Austintatious