Italian Night with Roger Stone - Chicken Parm

Roger Stone's Culinary Adventures: Chicken Parmesan Recipe Unveiled

Roger Stone, known for his political strategies, has recently garnered attention for his culinary endeavors, particularly his special Friday night marinara sauce and a recipe for seafood linguine. Riding on this wave of culinary success, Stone has ventured further into Italian cooking with his latest recipe for Chicken Parmesan, shared on stonecoldtruth.com.

In his food analysis segment, Stone emphasizes the importance of using thinly sliced chicken breasts, either bought pre-sliced or pounded thin at home. The chicken is then rolled in seasoned Italian breadcrumbs and fried in olive oil specially meant for frying and sautéing. Once browned on both sides, the chicken is set aside.

The next step in Stone's recipe is crucial: using San Marzano tomatoes. He insists that no other type of tomato is acceptable for this dish, as San Marzano, which refers to a region in Italy rather than a brand, provides the right flavor and texture. Various reputable companies import these tomatoes, which are then used to create the sauce. Stone adds salt, pepper, oregano, and a layer of mozzarella and parmesan cheese to the sauce.

The chicken is then baked in this sauce, with a midway check to drain any excess liquid and add fresh mozzarella. The dish is then returned to the oven for an additional 50 minutes. Stone recommends serving this hearty dish with angel hair pasta, which cooks quickly, usually within one to two minutes.

He suggests explicitly using the Decico brand for the pasta, advising against Ronzoni. The final dish, as Stone describes, is a mouth-watering version of Chicken Parmesan, a testament to his culinary skills beyond the political arena.

Visit stonecoldtruth.com for more of Roger Stone's recipes and culinary insights, where he combines his unique flair with traditional Italian cooking techniques.