Chicken Parmesan Nest
Foreword
Every year, chicken parmesan is Chris’s birthday meal of choice. This tweak on the classic ensures a deliciously moist chicken breast. Serves 3 to 4.
Special Equipment
Ingredients
- 1 box (16 oz) linguini
- 2 boneless, skinless chicken breasts
- 20g salt and vinegar potato chips
- 120g (1 cup) panko
- 70g (⅔ cup) all-purpose flour
- Tomato sauce (see “Tomato Soup” recipe)
- Mozzarella cheese
- 2 eggs
- 2 tsp dried oregano
- 2 tsp dried parsley
- 1 ½ tsp garlic powder
- 1 tsp paprika
- Salt
Directions
- Prepare for sous vide by bringing a water bath to 140°F.
- Cut the chicken breasts into large sections; ~1 ½ inches cubed.
- Season the chicken with salt, vacuum seal, and cook in the water bath for 1 hour.
- Set up a breading station with 3 pans.
- Put the flour into the first pan.
- Beat the eggs into an consistent mixture and put into the second pan.
- Crush the salt and vinegar potato chips and mix with the panko, oregano, parsley, garlic powder, and paprika. Put this in the third pan.
- Prepare a sheet pan with an oven-safe wire rack. Set oven to broil.
- When done cooking, unpack your chicken pieces and pat dry with a paper towel.
- With each piece, first coat with flour, then egg (shaking off the excess after each step). Then coat with breadcrumbs and place on the wire rack.
- Broil in the oven until golden brown, about 2 to 5 minutes.
- While the chicken is cooking, boil the linguini for 2 minutes less than stated on the box.
- Drain the water from the linguini, and then add the tomato soup (aka sauce).
- Continue cooking the pasta in the sauce until al dente (~2 minutes).
- When the chicken is done, top each piece with a slice of mozzarella cheese.
- Broil again in the oven until the cheese begins to brown, about 1 to 3 minutes.
- Plate the linguini in bowls using tongs to spin the linguini into a nest.
- Put several pieces of chicken on top of the linguini and serve.