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If you decide to go with chicken breasts, Serious Eats has an excellent and very thorough guide: http://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html

I usually make a few boneless/skinless chicken breasts each week as a nice healthy protein option - it becomes sliced cold chicken for salads and sandwiches, shredded and tossed into pasta or soup (at the end very end so it doesn't then get overcooked), etc. I usually just throw some thinly sliced garlic, cracked white pepper, strips of lemon zest, and a touch of sesame oil in the bag.

For your dinner party, you could also try using your circulator to make dessert.... tempering chocolate sous vide and then making some nice little after dinner dipped chocolates, or making an anglaise sous vide, or poaching pears... lots of awesome options.
 
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