Darn it, I had three chicken breasts in the fridge but sous vide (or is it sous vided ) them before I read your update. Did you grow the collards too (we love them here in SC and it's "that time". If you can fill in what seasoning you used, baking time and temp that will earn you a cheese.
Hey, I do sous vide too! Brother from a different mother? No, didn't grow the greens.
350F. I think they were in there for about 30m. Just watch for them to start changing color.
I normally do them on the Weber grill, 350F (medium heat, direct over coals).
I always brine the chicken for a couple hours before I use it; it will be much more moist after cooking. 1/4 cup salt in a quart of water.
Make a seasoning bowl of 1tsp each of granulated garlic, salt, and pepper
Pound chicken breasts flat, apply some of the seasoning, cheese, basil, roll, tie, cook, set on diced tomatoes or marinara or whatever.
Bake for 20m or until light brown. Or grill direct over coals, medium heat (350F).
Stick in mouth!