I decided my first experiment with the Sous Vide would be chicken breasts. If things went dramatically wrong, it was not a huge time investment - a little over an hour and it was not an expensive cut of meat. I have to say it came out superb. They were moist and all they needed was a few seconds in the frying pan at the end. Thank goodness I have that vacuum sealer . It really came in handy. You can also use regular zipper bags but I do think the vacuum sealer is easier to use. Since I had 4 boneless chicken breasts, I decided to do a comparison test. I pounded two thin and sealed them up; the other two I didn't thin. I think the pounded ones came out better. Although they both sort of puffed up a bit. Here's my first Sous Vide attempt: Honey Mustard Chicken (adapted from ANOVA ) 2 Chicken Breasts 1 T dijon 1 T spicy brown mustard 1 T olive oil 2 T honey 2 T Kressi Vinegar or white vinegar salt/pepper Mix the mustards, oil, honey, vinegar, salt, and pepper tog...