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[pmillen]

Sous vide is my preferred way but otherwise it's hot and fast after a marinate.

My general guideline:  Cook it hot and fast if it's lean.

[Bentley]

Good rule of thumb...I guess I have poached fish a couple of times, but they are always grilled too!

[scdaf]

I considered boneless/skinless chicken breasts inedible until I tried sous vide  @ 145  for 90 minutes, then seared in butter.  Finally!  B/S chicken breast that's not disgusting.

[pmillen]

I considered boneless/skinless chicken breasts inedible until I tried sous vide  @ 145  for 90 minutes, then seared in butter.  Finally!  B/S chicken breast that's not disgusting.

Yes.

●  Season the breasts with salt and pepper, chopped cilantro and chopped
garlic cloves. 
●  EDIT:  Add a squeeze of ½ lime per bag.
●  Bag them and SV for an hour at 150°.
●  Pan fry them in butter or ghee for about two minutes or until golden brown.

The IT should be 165° when finished.

[hughver]

●  Season the breasts with salt and pepper, chopped cilantro and chopped
garlic cloves. 
●  EDIT:  Add a squeeze of ½ lime per bag.
●  Bag them and SV for an hour at 150°.
●  Pan fry them in butter or ghee for about two minutes or until golden brown.

The IT should be 165° when finished.

Do you smoke for a while before SV?

[bregent]

I do them at 140F for 2 to 2.5 hours. Then either sear in a pan, or hit them with the torch.

[pmillen]

Do you smoke for a while before SV?

Rarely.

[pmillen]

I do them at 140F for 2 to 2.5 hours. Then either sear in a pan, or hit them with the torch.

What torch do you use?  I bought a SearzAll.  Even when thoroughly drying the SVd food it didn't sear as fast as I thought it would.  I gave it away.

[Hank D Thoreau]

I guess I am a tweener. I did mine last night at 325 on my Daniel Boone. It took from 1:15 to about 1:45 depending on where the breasts were on the grill.

[bregent]

I do them at 140F for 2 to 2.5 hours. Then either sear in a pan, or hit them with the torch.

What torch do you use?  I bought a SearzAll.  Even when thoroughly drying the SVd food it didn't sear as fast as I thought it would.  I gave it away.

Just your basic hardware store Bernzomatic.  I know several folks that had the same impression of the SeazAll that you did, but there are others that love them and say it took a while to perfect the technique. Too pricey for me to want to experiment with, and the plain torch works fine for steaks and chicken.

[pmillen]

Bump!

Good ideas here.  I'm thinking about grilling or smoking–

Do any of you pound them to a more closer to uniform thickness or butterfly them?

I'm worried that the thin portions will be overdone and dry when the thick end is perfect.

[Darwin]

Much of the fresh chicken breast sold near me is always way too big. Many are a pound or more each! If i have to use them I will flatten the thick end a good bit to even them out.  I have also used a jaccard device,  it helps with the big tough breasts, just don't overdo it.  I usually cook breast hot and fast and pull at 140. 
Lawry's Hawaiian sounds interesting,  I'll look for it.  Thanks

If you butterfly them try splitting just the top thick part and gently flatten between plastic wrap.

[Bentley]

If they are really big I will butterfly them...

[okie smokie]

Oh Chicken, how do I love thee?  Let me count the ways. (and they all are good if done correctly) 

[urnmor]

I have found the challenge with cooking chicken breast is the thickness.  I do my best to ensure that when I place on the grill or saute them for thicken strips they are close to all being the same size.  Sometimes I will even take the ends to fold them under to ensure even cooking.  I also prefer to cook with the skin on if i am cooking a whole breast as i believe the skin keeps the meat rom drying out.  One more thing I do is to salt and pepper about and hour or so before I cook them.