Chefs know that how food is presented is nearly as important as how it tastes. When it comes to chicken, however, plating it in a visually pleasing manner can be a challenge. We asked our sous vide chicken expert, Beau Batchelor, for his advice on plating chicken. Although he doesn’t prescribe to any hard and fast rules, he did give us a few chicken plating guidelines that we wanted to pass on. Whether you’re using our CHEF’S CRAFT® sous vide chicken breast fillets or your own chicken breast, here are six tips for plating.