This is definitely the definitely the easiest, yet most perfect way to roast or poach a chicken breast. Even better, 140 F seems to be a temperature that almost everyone can agree with.
After patting the breasts dry, sear each side over smoking oil on high heat for 30 seconds to a minute until golden brown.
If the breast has skin, sear over shimmering oil on medium high heat for about two minutes.
Bone-in breasts are usually juicier than boneless breasts, but the difference is neglible with sous vide.
As a plainer meat, chicken breasts go well with most sauces, especially creamier or sweet ones.