FOX4’s Thanks a Half Million Day special deals

Author Rachel Ellyn and chef Jasper Mirabile team up for ‘You’re Toast’

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

 


Local author Rachel Ellyn and chef Jasper Mirabile stopped by the FOX 4 studio to share more on their co-authored book, ‘You’re Toast,’ as well as a few recipes. They have a book signing and dinner on Thursday evening. (See information below the video):

'You're Toast' Dinner - Chef-driven book signing dinner
Jasper’s Restaurant (1201 W. 103rd St.)
7 p.m. tomorrow
(816) 941-6600.
jasperskc.com
rachelellyn.com

RECIPES:

Chicken Parmigiano

Serves 4

Ingredients:

  • 2 cups dry, fine breadcrumbs
  • 4 cloves garlic, minced
  • 1½ cups parmesan, finely grated
  • 3 eggs, beaten
  • 2 lb. boneless skinless chicken breasts
  • ¾ cup olive oil
  • 4 slices mozzarella
  • 2 cups Sunday Sauce (recipe below)

Instructions:

1. In a shallow bowl, combine the breadcrumbs, garlic and parmesan. Place the beaten eggs in another shallow bowl.

2. Cut chicken breast into 4 pieces, and pound out each piece between two sheets of wax paper. Dip each flattened breast in the eggs first, and then in the breadcrumb mixture.

3. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden brown on each side, 3-4 minutes per side. Drain the oil.

4. Top each piece of chicken with a mozzarella slice and ½ cup Sunday Sauce. Place the lid on the pan and let the cheese melt, about 2 minutes. Serve immediately.

_____

Sunday Sauce

Ingredients:

  • 4 tbsp. extra-virgin olive oil
  • 2 onions, chopped
  • 1 head garlic cloves, puréed
  • 1 can (28 oz.) tomato purée
  • 4 cups water
  • 1 tsp. salt
  • ½ tsp. hot red pepper flakes
  • 2 tbsp. fennel seeds
  • 2 tbsp. sugar
  • 10-12 fresh basil leaves

Instructions:

1. In a small pot over medium heat, heat the oil. Add onions and sauté until soft, about 15 minutes. Add the garlic and remove pot from stove.

2. Add the tomato purée and water; mix thoroughly. (Note: If you do not like canned purée, omit the water and substitute whole tomatoes pureed in a food processor or by hand.)

3. Stir in salt, red pepper flakes and fennel seeds. Cook for 1½ hours over medium heat, stirring continuously.

4. Add the sugar and basil leaves. Continue stirring over medium heat for 30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s