I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that the chicken was not fully cooked and some parts looked raw and pink in colour with a different texture.
I decided to cook the chicken further in the sauce but this (quite understandably) ended up with classic "Rubber chicken".
Having two pieces left over that were rapidly chilled then refrigerated in the vacuum bag, how can I cook these so the chicken is moist and tender but definitely food safe? I'm probably just on the edge of them being pasteurised, but if these pieces are like the former they will be mottled with slight craters and small, isolated areas of pink meat - not the best presentation.