So, I tested out a traditional "Chicken Wreath" holiday recipe using the sous vide method of cooking. 

The recipe I tested called for

— create a mixture of chopped roasted pine nuts, cranberries, garlic, and parsley

— pound chicken breasts until they are flat and even density

— fill and roll chicken breasts

— seal in vacum bag

— poach in 170 degree water for about 2 hours

—- remove from water and vacum bag and sear in skillet until all sides are brown

— slice and serve

I have learned a lot from this process.

1.  I like the recipe the traditional way (tie rolled chicken, sear and finish in the oven) better.  The sous vide method cooked the chicken perfectly.  However, the flavor of the filling overpowered the flavor of the chicken — and I can't use less filling because then I won't get the wreath spiral. 

2.  I like the sous vide method of cooking.  It is relatively easy to do.  I think I will use it on plain chicken breast, or salmon, or instead of poaching most things.  In fact, I think I will experiment with sous vide and baby carrots or other veggies.