May 23, 2010

The House of Oils is Madison's newest addition of imported Olive Oils, and Balsamic Vinegars. Here we emphasize on freshness, quality and like to educate our customers on the nutritional value and applications of our products. We also offer our own line of homemade all natural pastas, sauces and glazes under the name 'House's Finest'.

Manager, Michael Pride, has been working with the House of Oils from the beginning, helping to spread the word about Olive Oils and Balsamics how they are a great step towards healthy eating!

Please visit our web site www.thehouseofoils.com  to see what great tastes we have to offer!

The House of Oils
702 N Midvale Blvd. Suite 147
Madison, WI
(608) 225-4080

Recipe: Chicken Parmigiana Strips

-6 Boneless chicken breast tenders
-1 Cup All purpose flour
-2 cups Panko bread crumbs
-1/2 cup House of Oils Traditional EVOO
-1/4 cup House of Oils Tuscan Herb
-Houses Finest Marinara
-2 Eggs
-2Tbl. Spoons Milk
-Kosher Salt and Ground Pepper
-Italian Seasoning
-Mozzarella Cheese
-Grated Parmesan Cheese

Directions:

Season chicken on both sides with salt, pepper and other seasonings.Add salt and seasoning to flour. Dredge each breast in the flour and tap off excess, then dip in the egg/milk wash and let excess drip off, then dredge on both sides in the bread crumbs. Preheat pan to a high heat until almost smoking. Grease pan with EVOO. Add chicken tenders to pan and cook until golden brown on both sides, about 2 minutes per side. Grease baking sheet with Tuscan Herb. Transfer to a baking sheet, drizzle Tuscan Herb on top each tender and top with a few slices of the mozzarella and Parmesan. Bake in the pre-heated oven at 400 degrees until the chicken is cooked through and the cheese is melted, about 5 to 10 minutes. Remove from the oven and garnish. Serve with a side dish of Marinara for dipping.

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