Recipes

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Here's a great way to use those donuts that sat out a little too long and are now stale. Don't throw them away! Try this decadent dish.

Busy week ahead? Let your freezer do the work! This Cilantro Lime Chicken freezer meal is packed with fresh, zesty flavor and comes together easily. The result is juicy, flavorful chicken that’s perfe...

Ingredients: 2 bakery ciabatta rolls, sliced and lightly toasted 2 boneless, skinless chicken breasts Salt and pepper to taste ½ cup flour 1 egg, beaten ¾ cup Italian-style breadcrumbs ½ cup grated Parmesan cheese 1 tbsp olive oil for frying ¾ cup tomato sauce (homemade or canned) 1 fresh mozzarella log, pre-sliced 1 ripe tomato, sliced Arugula Balsamic glaze Directions: Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt and pepper. Dredge each piece in flour, then dip into the beaten egg, and coat with a breadcrumb and Parmesan mixture—pressing firmly. Heat olive oil in a skillet over medium heat. Cook the chicken 4–5 minutes per side until golden and fully cooked (internal temp 165°F). Place cooked chicken on a baking sheet and top with mozzarella slices. Broil for 2–3 minutes until cheese is melted and bubbly. On the bottom half of each bun, add arugula and sliced tomato. Place the chicken on top and spoon tomato sauce over it. Drizzle with balsamic glaze and finish with the top bun. Serve immediately.