I hope I am in the right category to ask this question.
We just got a sous vide and have so far cooked hamburger patties, scallops and corn on the cob. Basically items we already had in the kitchen. I want to cook some chicken breasts we have. All the recipes and instructions for cooking chicken breasts are for bone-in, skin on. I have boneless, skinless. Will I be able to use the same recipes or will I need to change something (other than the chicken!).
I appreciate any insight.