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Looking for a dish with a twist? Well you have come to the right place, here are some of our favorite dishes from our staff with their original recipes. See below for the current featured dish and links to our other favorites. Do you have a favorite dish? Send it in we will try it out, and we might post your recipe for the world to see.

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Chicken Parmigiana image Tilapia image

Zesty Italian Chicken Parmigiana

Zesty Chicken Parmigiana

Prep Time: 25 minutes
Cook Time: 1 hour


3 whole chicken breasts (approx 1 lb each)
1/2 cup fine seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
1 large egg
1/4 to 1/3 cup olive oil
1 jar (16 oz) spaghetti sauce
1 clove garlic, crushed
1 teaspoon dried oregano leaves, crushed
1 package mozzarella cheese cut into 6 slices (8 oz total)
3 cups hot cooked pasta, such as ziti or penne
2 tablespoons minced parsley

Cooking instructions


Preheat oven to 350F. Remove and discard skin from each chicken breast; cut each breast in half. In a shallow bowl, combine bread crumbs and 1/4 cup of the Parmesan cheese. Place egg in another shallow bowl and beat thoroughly.

2. Dip a piece into beaten egg, letting excess drip off, then dip chicken into bread crumb mixture, turning it to coat thoroughly. Shake chicken to remove excess crumbs. Repeat until all chicken pieces are coated.

3. In a large skillet, heat 1/4 cup of the olive oil over medium-high heat until hot. Add half of the chicken pieces; saute 5 minutes on each side, turning once, until golden brown. Remove to plate. Repeat with remaining chicken, adding oil to skillet as necessary

4. In a small bowl, combine spaghetti sauce, garlic and oregano; mix thoroughly. Pour into a 13" x 9" x 1 3/4" baking dish. Arrange chicken pieces bone side down over sauce mixture. Cover loosely with a sheet of aluminum foil. Bake 40 minutes.

5. Remove foil from baking dish. top each piece of chicken with one slice of mozzarella cheese. Sprinkle with remaining 1/4 cup Parmesan cheese. Return dish to oven and bake 10 minutes longer or until mozzarella is lightly browned and sauce is bubbly.

6. To serve: Toss hot cooked pasta with 1 tablespoon olive oil and the minced parsley. Transfer pasta to the center of a serving platter; arrange Chicken Parmigiana around the pasta and serve immediately. Serves: 6 (approximately)

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