Sous Vide Chicken Breast with Lemon and Herbs
There may be pink or red areas near the bone, which is perfectly fine. For further information on safe chicken temperature, you can search online for "chicken pasteurization sous vide cooking." You can leave the chicken in for longer than 2 hours. It will not overcook, as it will not go above the set water temperature. Do not go longer than 4 hours, as the meat texture and flavor starts to change at that point.
For a softer chicken texture, cook at 145 degrees F. For a firmer, stringy texture, cook at 155 degrees F.
If you don't have a vacuum sealer you may use zip-top plastic bags. To seal your bags, slowly lower the zip-top bag into the water, letting the water pressure force the air out of the bag, then seal closed.