Fill a large tub with water and place the Anova Immersion Circulator in the tub. Make sure the water reaches between the minimum level but doesn't go over the maximum level required.
Set the Anova Immersion Circulator to 145ºF so it will heat the water while you prepare the chicken.
Cut the chicken breasts into a butterflied cut by slicing the middle of one side of the chicken breasts but not cutting the breasts all the way through. Stop about 1/4 inch from the other side.
Sprinkle each chicken breasts with the seasonings.
Add the goat cheese to the center of the chicken breasts.
Fold the chicken breasts back up to close it.
Add the chicken breasts to a bag that can seal.
Place 2 tbs of pesto over each chicken breasts.
Seal the bag of chicken removing all the air. You can use a food saver machine or you can use a sturdy baggie like a Ziplock freezer bag. If you are using a ziplock freezer bag you can place the chicken inside the back and place the unsealed back in the water just before reaching the top of the seal to allow the water to push the air out of the bag. You want to remove as much of the air as possible when cooking the Sous Vide method.
You can also use a clip or a magnet to hold the bag in one place on the side of your pot if needed.
Place the chicken in the water bath when it reaches the 145ºF temperature.
Set a timer to cook your chicken breasts.
Chicken Cooking times:
1 1/2 hours if your chicken is 1 1/2 inches thick
2 1/2 hours if your chicken is 2 inches thick
You can prep this meal a head of time by placing all the chicken in a bag either in the refrigerator until it's ready to be cooked. Or you can cook the chicken ahead of time and when it's done cooking you can allow it to cool on the counter top and then keep it in the refrigerator sealed for up to 4 days. To reheat this chicken breasts you will add the sealed bag back to the warmed water bath for 30 minutes at 100ºF. This will warm it to the perfect temperature to consume it! You've already cooked it.
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