The Don Zoccoli Family Recipe Book

The Don’s
Chicken
Parmesan
INGREDIENTS
6 Boneless Chicken Breast
Sliced Thin
2 Large Cans of Italian Style
Stewed Tomatoes
1 Container of Italian Style Bread
Crumbs
6 Slices of Provolone Cheese
Preparation
Put the thinly sliced
chicken breast in a
bowl and pour heavy
cream over them
and let soak for an
hour before
cooking.
Pour the breadcrumbs in a flat
bowl and add chopped parsley
and half of the container of
parmesan, Romano cheeses and
DZ Seasoning.
1 Container of Fresh Buffalo
Mozzarella Cheese in Water
2-3 Cups of Marinara Sauce
1 Box of Penne Pasta
8 Ounce Carton of Heavy Cream
4 Fresh Roma Tomatoes
1 Bunch of Fresh Basil
1 Bunch of Italian Parsley
3 Ounces of Extra Virgin Olive Oil
DZ Seasoning
Coat the chicken breast in the bread crumbs pressing on both sides.
Cook the chicken on medium heat in a fry pan with olive oil until
golden brown. Place the cooked chicken on a baking sheet and spoon
the marinara sauce until they are fully covered. Add a slice of
provolone cheese to each and a slice of mozzarella cheese.
Sprinkle the parmesan and Romano cheeses on top and put them in
the oven at 400 degrees for 5 to 10 minutes until the cheese is
melted.
Ahead of time cook the penne pasta in salted water.
Cut the Roma tomatoes in large pieces about 4 to 6 per tomato. Fry
them in a fry pan with 2 to 3 ounces of olive oil and 1 cube of butter
for two minutes and then add chopped green onions, chopped Italian
parsley, fresh garlic and DZ Seasoning. Sauté for a few minutes and
then add the chopped fresh basil and the cans of Italian style stewed
tomatoes and 1 tablespoon of DZ Seasoning. Sauté for 10 minutes.
Now add the cooked penne pasta to the pan. Put the pasta on a
platter, add more sauce to the chicken and place on top. Add more
sauce and garnish with Parmesan and Romano cheeses.
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