Alessi presents 'In The Kitchen': Chef Frank Chiaramonte

In our "In the Kitchen" segments, we challenge cooks of all walks of life to create a dish using the ingredients we give them. We unveil which ingredients they use at the top of the show and they have to create a dish by the time we get to their segment.

Wednesday's "In the Kitchen" contestant was corporate chef for Angelo Caputo's Fresh Markets - Chef Frank Chiaramonte.

We set out Alessi products that must be used, one protein and some kitchen staples - then Roe worked her magic.

Our friends at Alessi also sent Chef Frank home with a gift basket of goodies. Visit their website for all the Alessi products:

Alessi and Angelo Caputo's Fresh Markets have a surprise for our viewing audience. Until 2 a.m. tonight, go to the main page of, click on promotions and go to the WCL Grocery Instant Win contest for your chance at winning one of these great prizes:

$50 gift certificate to Angelo Caputo's Fresh Markets
$175 Alessi gift box

And you can opt in for a free package of Alessi Farro.

Plus one lucky member of our studio audience went home with the Alessi basket of goodies and a $100 gift certificate to Angelo Caputo's Fresh Markets!

Visit Angelo Caputo's Fresh Markets website:

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In the Kitchen: Chef Frank Chiaramonte, Part 2


(Eggplant Pasta)
4 Side portions

Organic Rigatoni 8oz
All Natural Chopped tomatoes 17.06oz
EVO Olive Oil

1 Med to Large Eggplant Large dice
Coarse salt to taste
Cracked Black pepper to taste
Chopped Fresh Basil 1/3 cup
1 Med. Yellow or White Onion Diced
6 Cloves Garlic chopped
8-10oz Diced Fresh Mozzarella
Shaved Parmesan

Pasta: follow directions on package. Drain, cool down and Reserve for later

Pre-heat oven 400 degrees in a mixing bowl add diced eggplant cup olive oil and salt and pepper to taste mix well spread on to on a cookie sheet tray cook for 10-15 min until roasted golden brown. Reserve for later

Sauce: in a medium sauté pan add a 1/4 cup olive oil onions and garlic med to high heat cook until tender. Add All Natural Chopped tomatoes salt and pepper to taste cook for 5 min med heat. Add reserved eggplant, basil, fresh mozzarella and cooked pasta mix well and serve topped with shaved parmesan basil floret garnish.

(Breaded sundried Tomato Pesto Stuffed Chicken) 4 portions


4 - 5 to 6oz B/S Chicken Breasts (butterflied)
2 Tbl. EVO Olive Oil
2 Tbl. Canola Oil
Coarse salt to taste
Cracked Black pepper to taste
Balsamic Reduction (drizzle garnish)
4 Tbl. Shaved Parmesan
2 cup AP Flour seasoned with salt & pepper
4 whole Eggs (whisked)
2 cup Italian Style Bread crumbs
4 Tbl. Pesto
4 Tbl. Sundried tomato diced


Pre-heat oven 400 degrees.

Season both sides of chicken with a pinch of salt and pepper. In the center of each butterflied chicken breast add 1 Tbl. of Sundried tomato, Pesto & Parmesan. Fold over both sides to close seem. Let rest seem side down. Bread each stuffed chicken breasts with a traditional 3 step breading, seasoned flour, egg wash & breadcrumbs. Place on a cookie sheet tray. In a medium sauté pan add olive oil and canola oil med. to high heat once oil is hot place seem side down first browning all side until golden brown place back on cookie sheet pan and place in 400 degree oven for 10-12 min. or until a internal temperature of a 165 degrees. Serve topped with Balsamic Reduction drizzle. null