Anti Meme

isn't 165 safe for poultry?

I typically aim for 75°C; converted this is around 167F. Really close to what arctanthrope suggests.

More than that and it'll be as safe as before but dry*, even if cooked in liquid. Specially if you're serving it as a fillet, like in the OP.

*the exception that proves the rule is if you're going to shred it; then it's fine to ramp up the temperature. But do it because you want to speed the cooking up, not because it would be safer.