Set the sous vide cooker to 68°C / 154.4°F and pre-heat the water.
If you haven't divided the whole chicken breast in two parts yet:Remove the small bones on the top inner part first (if present). Then cut straight down through the center to get two perfect chicken breasts, 1 serving each.
Insert the chicken breasts in two separate vacuum bags.
Add one half tsp of sugar and salt into each bag. Divide the rest of the ingredients into each bag.
Carefully vacuum seal the two bags.
We can now cook the chicken breasts. Let the chicken breasts cook for 2 hours, at the constant temperature of 68°C / 154.4°F.
When the chicken is ready, take them out of the bags and allow them to cool down.
The next step is to seal the breasts in a hot skillet. Put the skillet over high heat and put 1 tbsp of olive oil in it.
Dry the chicken breast and toss it on the hot skillet, roasting it for 30 seconds per side.
Now season with salt and pepper to your preference.
The sous vide chicken breasts are ready to garnish your salads or be eaten as you like.