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Firehouse Chicken Parmesan

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Photo by: MTR

Recipe by: CJ

Chicken breasts are seared in a white truffle-infused extra-virgin olive oil, then simmered in a combination of high-quality pasta sauces and topped with mozzarella and fresh Parmesan cheeses.

Ready in 50 mins

Added to favorites by 41 cooks

Ingredients

Serves: 4

4 to 6 tablespoons of white truffle-infused extra-virgin olive oil
6 skinless, boneless chicken breasts
2 teaspoons Sicilian Sea Salt
3/4 cups high-quality traditional-style Italian red sauce
3/4 cups high-quality vodka cheese sauce
1/4 cup freshly grated Parmesan cheese
8 fresh basil leaves, chopped
3 cloves garlic, chopped
1 (8.8 ounce) bag Tagliatelle or other type of fettuccine pasta
1 1/2 cups shredded mozzarella cheese

Preparation method

Prep: 10 mins | Cook: 35 mins | Extra time: 5 mins, resting

Heat 3 tablespoons oil in 12-inch skillet over medium-high heat. Add chicken and a pinch of Sicilian Sea Salt per breast and cook 10 minutes or until well browned on both sides.

In the same pan, pour sauces over chicken breasts and add 3 tablespoons Parmesan cheese, basil and garlic. Reduce heat to medium. Cover and cook 15 minutes or until chicken is no longer pink in the middle and has reached an internal temperature of 165 degrees F.

Meanwhile, boil enough water for the pasta. Add 1 teaspoon Sicilian Sea Salt, a pinch of basil, remaining infused extra virgin olive oil and the pasta. Let boil for 8 to 10 minutes, until pasta is cooked al dente.

Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 minutes or until cheese is melted. Top with pinch of basil.

Place small amount of pasta onto warm plate, creating a “bed,” and add 1 chicken breast topped with sauce. Garnish with a sprinkle of fresh Parmesan cheese.

Provided by: Allrecipes

Last updated: Apr 08 2013