Ingredients
Scale
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4 (1 – 1.5 in. thick) chicken breasts
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1/2 tsp. salt
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1/4 tsp. garlic powder
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1/4 tsp. onion powder
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1 jar (24 oz.) of your favorite spaghetti tomato sauce
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6 oz. shredded part-skim mozzarella cheese
- 3 Tbsp. grated Parmesan cheese
- 1/4 cup panko breadcrumbs
Instructions
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Preheat a water bath to 140°F (60°C).
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Sprinkle the chicken on all sides with the salt, garlic powder, and onion powder.
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Place in a sous vide bag in a single layer and seal it.
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Place in the water bath and cook for 2 and 1/2 hours, or until pasteurized.
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When the chicken is almost done, begin heating the sauce in a saucepan or pot over medium heat.
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Remove the chicken from the sous vide bath.
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Preheat your broiler.
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In an oven safe dish, add the 2/3 of the tomato sauce. Place the chicken breasts in a single layer. Top each with a spoonful of sauce then evenly distribute the mozzarella cheese and Parmesan cheese over the top. Place under the broiler until the cheese is melted.
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Sprinkle with the panko bread crumbs and place back under the broiler until the bread crumbs have started to brown.
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Remove from the oven and serve.