Sous Vide Chicken Parmigiana

 Great on noodles, or with a baked potato and some garlic toast.

SOUS VIDE CHICKEN PARMIGIANA

    (serves 4)

Ingredients:

*4 boneless, skinless chicken breasts, pounded to about 1/4 inch thick). 

*1 teaspoon salt

*1 teaspoon ground black pepper

 Sauce Ingredients:

*2 tablespoons olive oil

*2 teaspoons Italian seasoning

*1/4 teaspoon red pepper flakes

*1 (28 ounce) can crushed tomatoes

*1 tablespoon granulated sugar

*2 teaspoon garlic powder

*1 teaspoon onion powder

*1 teaspoon salt

*1 teaspoon ground black pepper

Coating Ingredients:

*1 cup panko bread crumbs

*1 cup all-purpose flour

*1 tablespoon Italian seasonings

*2 large eggs

*Vegetable oil for frying

Topping Ingredients:

*1/2 cup freshly grated parmesan cheese

*2 cups mozzarella cheese, shredded

Chicken Directions:

~Preheat sous vide water bath to 150 degrees.

~Gently pound out chicken breast to about 1/4 inch thick.

~Evenly sprinkle 1 teaspoon salt and 1 teaspoon ground black pepper over both sides of chicken breast

~Place chicken breasts in a vacuum seal bag in a single layer.

~Remove air and seal.

~Place in sous vide water bath making sure they are fully submerged.

~Cook for 1 1/2 hours.

Sauce Directions:

~In a large skillet, over medium heat.

~Once skillet is hot add 2 tablespoons olive oil

~Add 2 tablespoons minced garlic, 2 teaspoons Italian seasoning, and 1/4 teaspoon red pepper flakes.

~Stir and cook for about 1 minute.

~Stir in 1 (28 ounce) can crushed tomatoes, 1 tablespoon granulated sugar, 2 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, and 1 teaspoon ground black pepper until well incorporated.

~Bring mixture to a simmer, and then lower heat to low.

~Simmer for 30-40  minutes, stirring often.

~Remove from heat and set aside.

~Dried basil

Let's Put it Together:

~Preheat oven to broil.

~Remove chicken from vacuum sealed bags and pat dry.

~Pour 1 cup panko bread crumbs onto a plate.

~Stir 1 cup all-purpose flour and 1 tablespoon Italian seasoning together an pour onto another plate.

~Whisk 2 large eggs into a small bowl.

~Dip chicken into flour making sure all side are dusted in flour (shake off any excess flour).

~Dip into eggs making sure all sides are coated.

~Dip into panko crumb mixture making sure all sides are coated.

~Place onto a large plate.

~In a large skillet fill half way with vegetable oil

~Heat oil to 375 degrees.

~Carefully fry chicken for about 1 minute  (or until a light golden brown), flip and fry the other side.

~Remove and set on a wire rack (I sprinkle a small amount of salt on it while it's still hot.

~Place chicken breasts on a cookie sheet (I line mine with foil).

~Spoon sauce evenly over each chicken breast.

~Sprinkle desired amount of dried basil over top of sauce.

~Sprinkle 1/8 cup freshly grated parmesan cheese evenly over each chicken breast.

~Sprinkle 1/2 cup grated mozzarella cheese over each chicken breasts.

~Place under preheated broiler for about 2-3 minutes or until cheese is melted and a golden brown.