I also don't typically eat breast meat because "people" cannot prepare them with precision. Sous vide allows you to do that. You would be converted if you would try it. I am guilty of taking boneless, skinless breast recipes and converting them to BS thigh recipes....just not on a sous vide page. We can make BS chicken breasts (FROM FROZEN, if we like) with different seasonings, dry or wet in the sous vide bath and then either sauce them to obscure the admittedly unpalatable color or show them fire (hot pan, hot grill, hot torch). When we slice into the breast, it is ridiculously juicy. I can make a sliceable chuck or round roast confusable with tenderloin. I make a whole turkey, conventionally, for Thanksgiving but there isn't enough breast for sandwiches on Friday. So I can augment by putting turkey breasts in the sous vide. I was REALLY sold, when my family reported favoring the sous vide slices by a slim margin. I attribute that to seasoning really being drawn in during the vacuuming.

Hi Marie, I usually like to pack them separately as their shape gets a bit funny when you pack them all in the same bag. That being said, if you're trying to conserve bags, it won't really effect the cooking process as long as you don't stack them. As for the amount of time, yes, the whole idea of Sous Vide is that you're cooking the protein to it's ideal finished cooking temp, so it's impossible to over cook it. That being said, the proteins tend to break down over a very long period of time, so if you leave it in the water bath for too long, it can change the texture of the meat (make it softer). This can be desirable for some meats (like tough cuts of beef), but can make tender cuts of meat like chicken breast a bit mushy.

This will be my first time using sous vide. To cook 4 breasts do they all go in separate vacuum bags or can I put them together? Also can the chicken stay in the water bath longer than 1.5 hours if guests arrive a little late?