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Afraid I already had them hanging in the pot when I posted that, but we know what a traditionally prepared chicken breast is like anyway.
I'm hoping there is more difference than you are hoping. Chicken breast really isn't that dry. Preparing it conventionally makes it dry. In order to cook the breast all the way through to the centre, we cook it on a high temperature until the centre has reached the temperature for it to be done. Meanwhile the outer parts of the breast has reached temperatures way above that, resulting in overcooked, dry meat. By cooking sous-vide at a low temperature I'm hoping to cook the centre and outside of the breast as evenly as possible without the outside having to reach very high temperatures. It's just an idea and I think it probably requires much more precise temperature control, but I couldn't resist trying.
The water got quite hot even on lowest heat, so I turned it off before walking to the shop to buy some chickpeas as I was craving hummus. Just got back and turned it back on again. Chicken looks done on the outside and at first glance it doesn't look like it's lost a lot of moisture, but that may change when I take the bag out and open. For now I think I'll leave it in for another half hour just to be sure.
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Machine
Do one normally, pan fry or whatever - the control.
Compare to your sous-vide.
I'm hoping there is little difference, as breast is dry and low in fat so the sous-vide would be a waste of time and money. But I could be wrong. Keen to hear about results.