Fired roasted tomato sauce, buffalo mozzarella, basil

Chicken Parmesan

Choose from Margherita, San Daniele Prosciutto, sopressata, fennel sausage, and mushroom.

Pizza

Swiss chard, roasted garlic, fontina bechamel

Lasagna

In a saucepan over medium heat, heat olive oil. Add minced garlic and sauté until fragrant. Stir in fire roasted tomatoes, oregano, salt, and pepper. Simmer for 15-20 minutes.

Prepare the Sauce

Preheat the oven to 400°F (200°C). Season chicken breasts with salt and pepper. Dredge each piece in flour, dip in beaten eggs, and coat with breadcrumbs mixed with grated Parmesan.

Bread the Chicken

Heat a large skillet over medium-high heat with a little olive oil. Cook chicken breasts for 4-5 minutes on each side until golden brown. Transfer to a baking dish.

Cook the Chicken

Spoon the tomato sauce over the chicken breasts. Top with slices of buffalo mozzarella and sprinkle fresh basil leaves.

Assemble the Dish

Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

Bake

Fire roasted tomatoes

Garlic cloves, minced

Olive oil

Dried oregano

Salt

Black pepper

Boneless, skinless chicken breasts

All-purpose flour

Eggs, beaten

Breadcrumbs

Grated Parmesan cheese

Buffalo mozzarella, sliced

Fresh basil leaves

In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Add the flour, salt, and olive oil. Mix until a dough forms.

Make the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Place it in a greased bowl, cover with a cloth, and let it rise in a warm area for 1 hour or until doubled in size.

Knead the Dough

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.

Preheat the Oven

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion on a floured surface to your desired thickness.

Shape the Pizza

Spread a layer of pizza sauce over the dough. Sprinkle with mozzarella cheese, and then add your choice of toppings: Margherita (basil), San Daniele Prosciutto, sopressata, fennel sausage, or mushrooms.

Add Sauce and Toppings

Transfer the pizza to the preheated oven (or onto the hot pizza stone) and bake for 12-15 minutes or until the crust is golden brown and the cheese is bubbling.

Bake the Pizza

Remove from the oven, let cool for a few minutes, slice, and serve hot!

Serve

all-purpose flour

warm water

active dry yeast

sugar

salt

olive oil

In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 2 minutes until lightly golden. Gradually whisk in the milk and cook, stirring constantly until thickened. Season with nutmeg, salt, and pepper. Set aside.

Prepare the Bechamel Sauce

In a large skillet, heat olive oil over medium heat. Add the chopped Swiss chard and sauté until wilted. Stir in the roasted garlic, salt, and pepper. Remove from heat and let cool slightly.

Prepare the Filling

In a bowl, combine the ricotta cheese, egg, half of the fontina cheese, and the sautéed Swiss chard mixture. Mix until well blended.

Mix Cheeses

Preheat the oven to 375°F (190°C). Spread a layer of bechamel sauce on the bottom of a baking dish. Layer 4 lasagna noodles, then half of the cheese filling, followed by more bechamel, and repeat the layers. Top the last layer with remaining noodles, bechamel sauce, and sprinkle with the remaining fontina and parmesan cheese.

Assemble the Lasagna

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly. Let it cool for 10 minutes before slicing.