Hi Zip, good question and it’s always wise to investigate anything you read online, even here, and particularly with poultry. Check the data and seek to understand the reasons supporting statements you read. Data is science, and while science may be somewhat out of fashion these days, it is fact based while opinions are not data. Stick with science to be safe.
Your cooking temperature is above the thermal death point of most pathogens, thus safe if cooked long enough whatever that is. This cook has difficulty with “usually” when it’s a matter of food safety.
You have reduced the usual margin of safety minimum SV cooking temperature by a degree and not experienced any illness as a result. The human body is remarkably tough, but i wouldn’t equate the absence of illness as an absolute indicator of general safety as some people have seriously impaired immunity.
People like what they like and your wife and you are no different. Considering the evidence, you can continue to enjoy chicken breasts SV cooked your way.
This cook would find the outcome of your 5 hour cook unpleasant, but perhaps not unsafe as you may have achieved Pasteurization if the meat is an inch thick or less. Being a Baldwin disciple the minimum SV temperature this cook uses to achieve Pasteurization is 134.5°F.
Enjoy, - and keep safe.