Perfectly juicy chicken breast every time. Take the guess work out of preparing chicken breast by seasoning and vacuum sealing (sousvide) raw chicken, then cook it in a temperature regulated water bath. Regulating the temperature at 145 degrees for over an hour will pasteurize the meat. This will allow you to cook meat below the USDA suggested temperature of 165 without fear of getting sick. At that temperature the meat is dry and chalky. below 140 degrees the meat is stringy, slightly raw and chewy. 145 degrees is the perfect temperature for great tasting chicken.