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This book investigates the different time and temperature ratio that can be used to cook the chicken breast that retains more moisture, whilst being safe when specifically using the sous vide method of cooking. The researcher set out to prove the hypothesis that cooking the chicken breast at a lower temperature will produce a juicier meat. This follows the theory that at lower temperatures the proteins don't coagulate squeezing out water from the chicken breast. To meet the aim and objectives of this research, relevant secondary data is been collected and reviewed including the chicken breast meat structure, its proteins, the salmonella bacterium, the pasteurisation process and the sous vide method of cooking. The primary research has been conducted via a sensory test. The chicken breasts were cooked at different time and temperature ratio and evaluated by two sensory panels with a ranking test. Only one panel comprising eleven untrained assessors gave a valid result. Cooking times and temperatures were selected according to the government guidelines to ensure microbiological safety.