I have sous-vide cooked some chicken breast, forgot about it, and kept it in the refrigerator for 2 weeks. The chicken breast was thoroughly cooked (63c for 1 hour) and kept in good vacuum.
I have re-cooked it in the sous vide at 63c for and additional 1.5 hour, and finished by frying it in the pan. I am not sure whether it is safe to eat or not.
For how long can I safely keep cooked, vacuumed and refrigerated chicken breast?