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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.

Firehouse Chicken Parmesan

to 6 tablespoons of white truffle-infused extra-virgin olive oil

skinless

Sicilian Sea Salt

high-quality traditional-style Italian red sauce

high-quality vodka cheese sauce

freshly grated Parmesan cheese

fresh basil leaves

cloves garlic

(8.8 ounce) bag Tagliatelle or other type of fettuccine pasta

shredded mozzarella cheese

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.