Really Juicy Chicken Breasts with Garlic Spinach

"This slightly, or perhaps very, obscure way of cooking chicken breasts is based on the recherché restaurant technique of cooking sous-vide. This is the rustic take on the method, which, when you do it properly, involves a water bath maintained at a temperature a little higher than you might want to bathe in. The idea is that the meat or fish is poached very, very slowly, and then finished in a frying pan, giving you the best of both worlds: an exceptionally tender and succulent interior without sacrificing the crisp outside. — Anne Bell, Low Carb Revolution : Comfort Eating for Good Health...."