69News at Sunrise

Sunrise Chef: Louie's

Louis Belletieri and Herb Bender, co-owners and chefs of Louie's restaurant, stopped by the WFMZ kitchen to prepare a few fan favorites, including tomato garlic bread.

Chicken Ala Mia

1 lb. chicken breast, floured and sautéed until fully cooked
1 small can of quartered artichokes
5 mushrooms, sliced
Garlic butter, unsalted butter mixed with granulated garlic and lemon to taste
4 oz. white wine (Sauterne)

Sautee all the items and serve over pasta.


Sausage Vescuvio

1 lb. Italian sausage, cooked and sliced
1 lb. chicken breast, floured and sautéed,
6 red potatoes, quartered
5 mushrooms, sliced
Garlic butter, unsalted butter mixed with granulated garlic and lemon to taste

Sautee the chicken, sausage, and potatoes until fully cooked with garlic butter, add mushrooms and serve over pasta.


Tomato Garlic Bread

Loaf of French bread sliced lengthwise
Garlic butter, unsalted butter mixed with granulated garlic and lemon to taste
2 sliced tomatoes
6 oz. grated gorgonzola cheese

Spread the garlic butter on both sides of the bread, top with sliced tomatoes and crumble gorgonzola on top.  Bake at 350 degrees for 3- 5 minutes until the cheese is melted and the bread is toasted.


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