I have kept a chicken breast, packed in plastic (possibly in a near-vacuum environment) in my fridge for more than a week. The best-before-date is tomorrow. I am considering cooking this breast sous vide at 65 C for 1,5hours. It is about 2.5cm thick. Would this be considered safe?
According to the Douglas Baldwin pasteurisation tables for poultry a chicken breast of that thickness would be pasteurised after 55 minutes so you are well within that range.