Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, KAREN DuBOSE & McKENZIE STARK, and their favorite recipe for CHICKEN PARMESAN!
The Rise of the Yeti Series Book One
BY KAREN DuBOSE & McKENZIE STARK
Deep in the mountains of Alaska, a war flares.
Oskar and his pack of Yetis have a problem and are faced with a tough decision. The Vampire King has something important to the pack and one wrong move he will destroy everything they have been protecting. They can either follow the Vampire King’s orders or go after what is rightfully theirs.
As the Alpha, Oskar, needs to make the right choice to save his people even if it means lighting a match to an unavoidable war. Can matches play with fire, or will the Yeti’s get burned protecting their people?
Find out in this fantasy novel full of twists and turns and a backstage pass into an epic tale of angst, love, and thrill.
The cold air whips around me as the Alaskan night brings the icy winds. Lucky for me, my Yeti fur keeps me warm. Being a shifter is the only thing that has kept me alive in this frigid cold. Alaska has always been home for us and living here is the perfect option. It sheltered us from those that would rather see us hung on their walls or stuffed sitting in their living rooms. It is dire that we stay under the radar of humans. We may be stronger than they are, but they outnumber us. Now, it is all in jeopardy. All thanks to the Vampires who decided our home was going to be their home. We no longer have peace; all we have is fear — fear for our kind and fear for our loved ones. Even the fear of shifting ate at us. They took everything away from us and made us their slaves, forcing us to bid their every demand. The hate we feel for the bloodsuckers runs deep.
I look down at the castle, the Vampire King known as Elias, sits on his throne making our lives miserable. While he stays warm and cozy, he has my pack out here keeping him and his clan safe. If he wasn’t keeping our kid’s hostage, I would go in there and kill him for everything he has done to us
I watch as the memory passes through my mind. King Elias came to me and asked me if I was willing to have my pack guard him. I remember laughing in his face and telling him there was no way we would ever guard him. I even told him it would be over my dead body that I would allow my pack to be downgraded like that. That night, he took our kids from their beds, right under our noses, and that night everything changed. We never in a million years thought King Elias would pull some crap like that. We had our guard down and that was a mistake we regret every single second.
Karen grew up outside of Chicago with her mom, dad and two older brothers. Being the only girl and the baby was hard when your brothers thought it was a good idea to make her the guinea pig. They both were in wrestling and they used her to learn new moves. Fun for them not so much for her. Family means everything to her and she wouldn’t have changed a thing.
She traveled a lot and has finally settled down in a small town in East Tennessee in the mountains. Something about the mountains called to her and still does.
She loves to make her own swag and other gifts. She also loves anything to do with the outdoors.
Her favorite snack is gummy worms and bears. Her favorite drink is a white monster. She says she is a monster before she has one.
Her family is everything to her and they support her 100% with her dream to become a well-known author. She is taking it one step at a time and one book at a time.
Links to Karen’s website, blog, books, etc.:
I hope you enjoy the recipe Karen is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 527 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
For The Chicken:
- 2 large eggs
- 1 tablespoon minced garlic
- 2 tablespoons fresh chopped parsley
- Salt and pepper to season
- 3 large chicken breasts halved horizontally to make 6 fillets
- 1 cup Panko breadcrumbs
- 1/2 cup breadcrumbs (Italian or golden)
- 1/2 cup fresh grated parmesan cheese
- 1 teaspoon garlic or onion powder
- 1/2 cup olive oil for frying
For The Sauce:
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 teaspoons minced garlic
- 14 ounces (400 g) tomato puree (Passata)
- Salt and pepper to taste
- 1 teaspoon dried Italian herbs
- 1 teaspoon sugar (optional)
For The Topping:
- 8 ounces (250 g) mozzarella cheese sliced or shredded
- 1/3 cup fresh shredded parmesan cheese
- 2 tablespoons fresh chopped basil or parsley
For The Chicken:
Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley.
Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.
For The Sauce:
Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.
Thanks, Karen, for sharing your story and recipe with us!
Don’t miss the chance to read this book!