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Preheat a water bath to 140°F (60°C).
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Cut a pocket into the chicken breast by making a slit horizontally down the side of the breast, making sure not to cut through the whole way.
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Sprinkle the chicken on all sides with the salt, garlic powder, and onion powder.
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Stuff the chicken breast with the cheese and ham.
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Place in a sous vide bag in a single layer and seal it.
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Remove the sous vide chicken breasts from the bag, pat them dry with a paper towel or dish cloth.
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Heat a pan over medium-high heat.
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Add canola oil and quickly sear the chicken breasts for about 1 or 2 minutes per side, just enough time to develop some color.
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Remove from the heat and serve.