Note on Cheese: So you might have noticed that the cheese didn’t really escape the chicken in my pictures. While the Swiss was soft it wasn’t completely melted. It occurred to me that the temperature of the sous vide bath might not be high enough to melt the Swiss completely. It turns out that complete melting of soft cheeses like mozzarella occurs at 130°F, but 150°F for low-moisture cheeses like Swiss. I wondered if the combination of the 140°F water bath and the 350°F fryer would get the cheese to the temperature required to melt the Swiss cheese. So I think the Swiss worked, but I wonder if I’d be better off with mozzarella next time.