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[Bentley]

Please Help.  Raw butterflied and tenderized chicken breast, stuffed with cooked ham and Swiss cheese. Never done chicken, how long at 160°?  Will be finished with bread crumbs and pan fried for 90 seconds.

Hope that by tighlty wrapping in plastic wrap and being vac sealed that cheese stay in the roll.  If so, I will be very pleased!

[scdaf]

Bentley, I'd cook at a lower temp.  Remember, food safety is a function of temp AND time.  Try dropping your bath temp to 140 and cook for 2-4 hours.  You'll get a much nicer dish by doing so,  far juicier.

[BigDave83]

I usually do breasts at 140 for 5 to 6 hours. comes out nice and shreadable.  I have done 150 for 2.5 with good results also, but prefer the 140.

Sorry to late for this time.

[hughver]

I agree with scdaf, 140° for 2-3 hours and try to keep it below 145° during sear.

[Bentley]

You are both right, but I had already gone down the path of dry chicken.  Usually if I pull a chicken breast at 160° it is very juicy.  But as I type this I realized I rushed into it and did not brine, and if I am grilling a chicken breast, it is on the pit for 15 minutes.  Well, good data at least.  Perfectly cooked, all ingredients stayed intact, but very dry!

Thank you 2 for weighing in! Just wish I had brined it while waiting for some responses!  Live, try and learn.  It needs more ham, cheese and a sauce, but I believe it can be made into a wonderful dish that should plate very well for dinner guests!  But what a disappointing dinner!

[hughver]

It's a shame that it turned out dry, it looks superb. So much so I'm going to give it a try this weekend for my visiting son and his wife.   

[bregent]

Here's a chart from Serious Eats that I use. I typically do 140F for 1.5 hours for soft and juicy. For shred-able you can go longer or hotter.

[Bar-B-Lew]

Those look great.  I bet you could freeze and reheat pretty easy too.

[Bentley]

Man, I zeroed in on 160° and it was like I had blinders on.  Not thinking that the meat will be in a bacterial killing range at a lower temperature.  Well the good thing is i have folks like you who have done it, and know exactly what I did wrong and now I correct it and I believe it will really be a simple dish that comes off fairly fancy!

Now to figure out the side, I always struggles with the starch, to me, chicken and traditional potatoes do not go together! Maybe a sweet potato & braised pork belly hash?...

[Bentley]

I forget that the charts are out there!  I can live with 60 minutes for cooking time for moist chicken!  Will have to see if I like the texture at 140° and 1 hour.

[Bentley]

Again, thank you all!

[Bar-B-Lew]

au gratin potatoes for a side...I'm also a fan of green beans with just about any meat

[hughver]

Bentley, do you think that the plastic wrap was necessary? I would think that the vacuum seal would hold it together adequately. 

[Bentley]

I like the shape it gave.  No toothpicks, no butchers twine.  I guess if you vac sealed it in a bag that was just slightly bigger it might hold the shape, but to me it would not have the same shape and form without the wrap.

[hughver]

The reason that I asked is that I saw a post on another site that did them without the plastic wrap and they looked about the same as yours. I have some small 6X10 SV bags, I'll try it both ways and let you know the results.