First remove the sausage meat from the skin and mix with the sage, thyme and a little salt and pepper.
Place the chicken breast on a board, and with a sharp knife slice through horizontally, starting at the thick side. Be careful not to cut through it completely. Cover with a piece of cling film and flatten it out slightly using a rolling pin or your hand. Don't be too heavy handed or you may rip through the meat.
Fold the narrower end of the chicken in to keep the sausage in place, then roll up the chicken.
Wrap 2 pieces of bacon around the rolled up chicken. Make sure the bacon covers the seam of the rolled chicken as it will help keep it rolled. Wrap the bacon covered chicken tightly in cling film and tie one end tightly.
Gently squeeze out all the air, then tie the other end tightly. Repeat with the other chicken breast.
Follow the instructions below depending on which cooking method you are using.
Place the cling film wrapped chicken in a vacuum bag, see the information above for the 2 different ways of doing this.
Set the Sous Vide to 68.3 (the temperature is very precise) and place the vacuum packed chicken into the water bath. Set the timer to cook for 90 minutes.
There's no need to put the chicken in a vac bag, just make sure it's wrapped securely in cling film. Make sure no moisture can get in.
Bring a pan of water to the boil, place the wrapped chicken in the water, turn down the heat so it's not quite boiling.
Simmer for 20 minutes.
When cooked remove the chicken from the water and unwrap then carefully. Pat them dry with a paper towel.
Spray a frying pan with a decent amount of low calorie cooking spray and turn up the heat. When the pan is hot add the chicken and brown on all sides.