Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts from the zip bag, wrap it in film, and store it that way?
Storage is refrigeration.
You can do it either way, but I typically go for convenience. Remove protein from water bath. Leave in bag. Allow to rest on counter for 15 - 20 minutes. Chill in ice bath. Refrigerate or freeze. I deal with the contents of the bag at the end.