As I mentioned early, I just sous vide two chicken breasts at 145 for a little over an hour. I cooked them with just salt, pepper and rosemary, but I could've added a hunk of butter, which is what a lot of chefs do.
After cooking I chilled the chicken breasts in an ice bath then refrigerated them. When I wanted a quick and delicious lunch, I just pulled a bag out, opened it, and cooked it over high heat for a few minutes to warm the chicken through and crisp the skin.
The chicken was extremely delicious. The crisp skin gave way to extreme moistness and tenderness, clearly due to the sous vide cooking. What's more, it was extremely convenient. I just left the bag in the fridge until I wanted some chicken then crisped it up for a few minutes. That my kind of fast food. Speaking of fast food....... TBC!