ReSV’ing chicken. Can I do this?

[Steve B]

Hopefully this is a simple question.
Have not done this before, so thus the question.

I’m SV’ing some boneless, skinless chicken breasts tonight. Planning on searing 2 of them for tonight’s dinner. And would like to sear the other 2 tomorrow night. They are in separate bags.
So the question is: Can I SV Both tonight and reSV the second tomorrow night. Reason being by the time I get home from work it will be late. Don’t feeling like eating at 9:30-10:00.
I can start the SV before I get home via Bluetooth so all I’m looking for is to get the chicken back up to temp before searing those.
I’m sure this has been discussed before but in a minimal search I didn’t find anything.
Will this work?
Any thoughts?
Thanks for all of y’alls help

[Bkhuna]

As long as the time and temp were sufficient to pasteurize the chicken then it's no problem reheating them. Just toss them in the fridge and reheat to to an appropriate serving temperature.

[rickgregory]

Yes, but...

For the ones you're not searing tonight, ice them down so they get cold fast. Then refrigerate. When you SV, SV them to the temp you cooked them to or a bit below since searing will take them up. You don't need to SV for as long this time since they're cooked. ~30 mins of reheat time should be fine.

I don't see why you'd start the SV from work via the net. Unless you're doing a large volume of water, it only takes 15-20 mins for mine to get to ~135F and you gotta get home to plop the chicken in the water. Can't hurt, though.