Set your Sous Vide machine up to 140° while you prep the rest of the ingredients.

Season the Chicken Breasts with Salt & Pepper then drizzle olive oil on them.

Place the seasoned Chicken in to a bag to vacuum seal.

Submerged the vacuum sealed Chicken in the 140° water bath.

Preheat the Big Green Egg to 350°.

After 1.5 hours I took the Chicken Breasts out of the bag and dried them off.

Now place the Chicken Breasts on the grilling surface (direct heat) skin side down. Cook for 2 minutes to get that crisp and brown skin.