GOLDEN VALLEY, Minn.--  Wildfire's executive chef Tom Gladbach and his son, Vincent, joined us this morning to talk about the restaurant's kid's menu. 

On Sunday nights, Wildfire hosts "family night", and children eat for free.  Children under the age of 12 can enjoy a complimentary meal from the Kids Menu, which features traditional favorites like Macaroni & Cheese, Chicken Fingers and Cheese Pizza, as well as Chicken Parmesan or Barbecue Ribs.

Chef Tom said Wildfire offers half-price bottles of wine on Mondays, and half price starters every week night. 

Wildfire is also hosting a wine dinner experience with Kim Crawford Vineyards of New Zealand.  The dinner will feature a five-course menu meant to compliment Kim Crawford wines.  The dinner is priced at $70 per person, plus tax and gratuity.  For more information and to make a reservation, contact Cara St. John at (952) 914-9100.

Wildfire is located at 3020 Eden Prairie Center in Eden Prairie.  For more information, call 952-914-9100 or visit www.wildfirerestaurant.com.

Wildfire's Chicken Parmesan & Corkscrew Pasta

4 ea. 3-4 oz. Chicken Breast portions
1 cup Seasoned Flour (see recipe)
2 ea. Whole Eggs,
3 cups Garlic Bread Crumbs (see recipe)
1 cup Shredded Mozzarella
¼ cup Shredded Parmesan
1 cup Tomato Sauce or Pizza sauce
4 cups Cooked Corkscrew (Fusilli or Rotini) Pasta
Salt and Pepper
Vegetable oil

Start by trimming of all of the fat and cartilage from the chicken breast and then pound with a meat mallet until each piece is about a half inch thick.

Crack eggs into a bowl and beat until frothy to make an egg wash. Use three large shallow dishes and place seasoned flour, egg wash, and garlic bread crumbs in separate dishes. Season 1 chicken breast with Salt and Pepper, then place in seasoned flour and toss to coat well. Lift out and shake off excess flour, then place in egg wash and coat well. Lift out and allow egg wash to drain a little then place in garlic bread crumbs, toss to coat evenly. Remove from bread crumbs, shake off any excess bread crumbs and transfer to a plate and repeat process until all chicken breast are breaded. Please make sure to wash and sanitize all tools and surfaces after working with raw chicken products.

Preheat oven to 350 degrees. On stove top heat a large skillet on med. high heat and place enough vegetable oil to coat bottom of pan, should be a couple of table spoons. When oil is hot carefully place breaded chicken breast and cook until brown on one side. Turn off flame and flip over chicken breast and top each breast with a ¼ cup of tomato sauce, then mix together both cheeses and top each breast with cheese mix to cover, about a ¼ cup of cheese each.

Place entire skillet in oven and bake until cheese is melted and slightly browned, about 8-10 minutes. Make sure chicken breast is thoroughly cooked to an internal temperature of greater than 180 degrees; it is not safe to consume raw or undercooked chicken products.

Toss cooked pasta with a little garlic butter to coat, or just use plain butter for younger kids. Divide evenly on four plates and top with cooked parmesan chicken breast.  

Garlic Bread Crumbs

6 cups Panko Bread crumbs
½ tsp. ground black pepper
6 oz. unsalted Butter
1 tsp chopped garlic
¼ tsp Red Pepper Flakes
Pinch Oregano
1 tsp Salt
¾ cup Chopped parsley

Place all ingredients, except Parsley and bread crumbs, in a microwave safe bowl and cook until butter is melted. Stir mixture and then spoon out 2 Tbsp and reserve to toss with pasta. Place bread crumbs and parsley in a large bowl and mix together. Add butter mixture and mix until well combined.

Seasoned Flour

1 cup All purpose flour
¼ tsp. Ground black pepper
2 tsp. Salt
1 tsp. Onion powder
¼ tsp. granulated garlic
½ tsp. Paprika

Place all ingredients in a bowl and mix well.