Crispy Sous Vide Chicken Roulade | Basil Marinara | Onda’s Handmade Spaghetti | Parmesan

Season the chicken breasts with salt, pepper, and garlic powder. Place a layer of provolone cheese and fresh basil leaves on each breast, then roll them tightly and secure with twine.

Prepare the Chicken Roulade

Vacuum seal the chicken roulades and submerge them in a water bath preheated to 145°F (63°C). Cook for 2 hours.

Sous Vide Cooking

In a saucepan, simmer crushed tomatoes with garlic, olive oil, salt, and chopped basil for 20 minutes to create the basil marinara.

Prepare the Marinara

After cooking, remove the chicken from the vacuum seal. Dip each roulade in beaten eggs, then coat them in panko breadcrumbs.

Bread the Roulades

In a skillet, heat olive oil over medium heat. Fry the breaded roulades until golden brown and crispy, approximately 3-4 minutes per side.

Fry the Roulades

Cook Onda’s handmade spaghetti according to package instructions until al dente. Drain and toss with olive oil and a pinch of salt.

Prepare the Spaghetti

Slice the chicken roulades, serve over a bed of spaghetti, topped with basil marinara and grated Parmesan cheese.

joey's chicken parm

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!