Sous-vide (/suːˈviːd/; French for ‘under vacuum’) is a method of cooking in which food is sealed in a vacuum-sealed plastic pouch then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 7 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.

The method was first described by Sir Benjamin Thompson, Count Rumford in 1799 (although he used air as the heat transfer medium). Butterfly, brine and roulade your breasts - roll it around whatever you like - for instance, a nice spicy sausage, or pesto or whatever you have on hand. Tie it (them) up with butcher's twine, of course.

Roll your rolade in the dry or wet rub of your choice.

Now, take a square of parchment paper, a larger one of BBQ foil and wrap the two sheets around your roulade (s).

Seal it well, this is what the foil is for.

This will trap all the flavors of the filling and the rub and the only place it has to go is into the chicken.

Bake in a 400 degree oven - sorry, I use a temp probe for this, so I'm not sure how long. But clearly, until the center is 180.

Remove from oven, open and if you wish to brown it, you can finish under the broiler, or with your handy brulee' torch. (we all have one of those, right?)

It won't be AS tender as sous-vide, but I've never had any complaints.

If you have a pressure cooker or a crock pot, there are many things you can do; most are more complete dishes.

But if I had a whole tray of the things and I wanted to cook all of them - say to freeze and reheat - I'd simply slather them in my favorite BBQ sauce and pack them into a cast-iron dutch oven I'd lined with parchment paper, with the bottom covered with chunks of carrot, celery, yellow onion and crushed garlic.

Add about a cup of liquid - something like lemon juice and beer, or white wine or orange juice mixed with white vinegar.

Throw the whole thing into the oven with the lid on tight at about 350 for three or four hours.

When the temp probe says it's ok, remove, let it cool and then do whatever you were going to do. Remember to pour off the liquid and veggies and put them in the fridge until you are ready to make some awesome soup - because you are half done.