Joey's Chicken Parm Recipe

Prepare the Chicken Roulade

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.

Sous Vide Cooking

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

Prepare the Marinara

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

Bread the Roulades

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

Fry 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.

Prepare the Spaghetti

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

Serve

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