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

• Sous vide setup

Ingredients

• ½ lb 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

1. Prepare for sous vide by bringing a water bath to 140°F.
2. Cut the chicken breasts into large sections; ~1 ½ inches cubed.
3. Season the chicken with salt, vacuum seal, and cook in the water bath for 1 hour.
4. Set up a breading station with 3 pans.
5. Put the flour into the first pan.
6. Beat the eggs into an consistent mixture and put into the second pan.
7. Crush the salt and vinegar potato chips and mix with the panko, oregano, parsley, garlic powder, and paprika. Put this in the third pan.
8. Prepare a sheet pan with an oven-safe wire rack. Set the oven to broil.
9. When done cooking, unpack your chicken pieces and pat dry with a paper towel.
10. 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.
11. Broil in the oven until golden brown, about 2 to 5 minutes.
12. While the chicken is cooking, boil the linguini for 2 minutes less than stated on the box.
13. Drain the water from the linguini, and then add the tomato soup (aka sauce).
14. Continue cooking the pasta in the sauce until al dente (~2 minutes).
15. When the chicken is done, top each piece with a slice of mozzarella cheese.
16. Broil again in the oven until the cheese begins to brown, about 1 to 3 minutes.
17. Plate the linguini in bowls using tongs to spin the linguini into a nest.
18. Put several pieces of chicken on top of the linguini and serve.