Sous Vide Chicken Parm
"I like easy, and I like different. This is both"
Serves 6 | Prep Time 15 mins | Cook Time 1.5 hoursWhy I Love This Recipe
Who doesn't like chicken parm? Who doesn't like mozzarella? Who doesn't like easy? This is very easy! The addition of the ham and salami, changes this up nicely, and the sous vide method of cooking creates the most perfect juicy chicken you'll ever have.
Ingredients You'll Need
3 skinless chicken breasts
2 teaspoons sea salt
1 -2 teaspoons black pepper
1-2 teaspoons garlic powder
12 slices deli ham
12 slices deli hard salami
1 Jar Rau's ( or your favorite tomato sauce or pizza sauce)
1 package of Mozzarella shreds
Directions
Set your immersion heater up with your water bath and set the temp to 144.5 degrees
As the water's heating, cut your breasts in half horizontally, making 6 servings
I use a freezer bag. Place them one at a time in the bag and use your kitchen mallet to thin them down and spread them out. We don't want them paper thin, but we would like them to be pretty evenly pounded
Salt and pepper and garlic powder the top of the now flattened breasts
Take two slices of deli ham ( we like uncured) and two slices of hard salami and place them on the breasts.
Now, tightly roll the breasts up into rolls, where the lunch meats are inside
If you have a vacuum machine, put them 3 to a bag in a food saver bag, or if you're just going to use the water immersion method, put 3 in each bag and slowly lower them into the water, letting all the air escape as they sink.
After 1.5 hours, Fire up your broiler, and remove the chicken rolls from the bags. place them on a foiled pan that can go into the broiler.
We like Rau's products. Spread a healthy spoonful or two of your pizza sauce/tomato sauce across the chicken, then sprinkle a hefty amount of Mozzarella onto the sauce.
Slide in your broiler, and cook until the cheese starts to brown and bubble.
When you think they look yummie remove them from the broiler and plate.
Pairs Well With
We like to serve these on a bed of fresh baby spinach, with a small side of pasta.
