report: chicken bryan and chicken saltimbocca

last night i tried the stuffed chicken saltimbocca, and made a batch of chicken bryan (tried that about 5 minutes ago.) no contest - the chicken bryan was wonderful, the saltimbocca was okay. the combination of cheese and prosciutto was a touch too salty for me, but it was still tasty. the chicken bryan was great. REALLY great. so great, it officially qualifies for heavy rotation. if you want to make it, you'll need:

• chicken breasts; dorothy lane has thin-sliced breasts, which are super easy for stuffing
• soft goat cheese. i used about 3/4 oz per breast, but i think you could easily get away with only using 1/2 oz and getting the same flavor
• canned sundried tomatoes. squeeze out as much oil as you can
• dried herbs - i used herbs de provence, but whatever you've got in the house would probably work just fine

dust the chicken with the herbs and spread the cheese on top. put the tomatoes down, fold it all up, and put in a baggie. seal and sous vide like normal. DELICIOUS!!! the pre-sliced chicken worked out to about 31/2 oz each. nutrition as follows:

• cals: 240
• fat: 7 g
• sodium: 737 mg
• carb: 16 g
• fiber: 4 g
• protein: 31 g

i also tried my sirloin, and it was fine but not spectacular. i added 1/2 tbl of A-1 sauce and enjoyed it - but i'm not going to shout from the rooftops about it. i may have overcooked it a little. i've got 4 more portions to play with - i may try cooking at 131 degrees instead of 146. i'm also going to try something different with the seasonings - not sure what i'm going to do yet. ideas?