I’ve been on a bit os a sous vide kick ever I got my Sous Vide Supreme machine. When I was given the machine in return for developing four original recipes for the company, I knew that making a tough cut of meat tender yet still medium rare would be a no brainer and probably my best use of the machine. Check out this medium rare bison rump roast if you have any doubts about how well a sous vide machine works for that task. But I also knew I was going to learn more about the sous vide technique from experimenting with other foods – like poaching eggs or how to cook a perfectly moist boneless chicken breast.The problem with a boneless chicken breast is twofold: it lacks much flavor at all, and it’s so lean that it can easily dry out. This recipe addresses both of these challenges.By cooking the chicken in a rich marinade of balsamic vinegar and orange juice and packing it in a sous vide pouch, you add depths of flavor and lock in all of the moisture. You cook chicken breast at a lower temperature than you would think – which could explain why roasting a chicken and waiting for an instant read thermometer to reach 165 results in slightly dry breast meat. You can eat this chicken breast warm (strain the juices and reduce them a bit in a saucepan for a nice glaze), or at room temperature, or chilled in a salad. The meat is flavorful, interesting, and juicy – just the way chicken should be.