Preheat a water bath to 140°F (60°C).

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.

Sprinkle the chicken on all sides with the salt, garlic powder, and onion powder.

Stuff the chicken breast with the cheese and ham.

Place in a sous vide bag in a single layer and seal it.

Place in the water bath and cook for 3 hours, or until pasteurized.
Optional:

Remove the sous vide chicken breasts from the bag, pat them dry with a paper towel or dish cloth.

Heat a pan over medium-high heat.

Add canola oil and quickly sear the chicken breasts for about 1 or 2 minutes per side, just enough time to develop some color.

Remove from the heat and serve.