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1 Pre-heat water bath to your ideal temperature (see chart on the side). I prefer 145F.
2 Generously season with sea salt and cracked black pepper.
3 Vacuum seal the chicken breasts with a few rosemary sprigs or place them in a heavy duty Ziploc bag using the water displacement method.
4 Place bagged chicken in water bath and cook for 1 - 3 hours, closer to 3 hours if your chicken is thick.
5 Remove chicken from the water and pat dry with paper towels very well.
6 Pre-heat cast iron pan on medium-high heat and add avocado oil (or another high smoke point oil).
7 Sear chicken on hot cast iron pan until golden brown.
8 (Optional) Break out the searing torch if you're feeling adventurous for a perfect sear.
9 Slice against the grain.