Kait Priest from the scenic overlook on Hwy. 64 going towards Franklin, N.C.
Hayesville First United Methodist Church welcomed their new summer intern, Kait Priest, June 2. Kait recently graduated from Randolph-Macon College in Ashland, Va. She will begin her Duke University experience in Durham, N.C. this fall where she will prepare for ordination as an Elder in the UMC by achieving her Master of Divinity (M. Div.), which is a three-year program. She brings with her a variety of experiences in ministry including working with children and youth, leading worship and preaching. Kait served as a pastoral intern in college and worked with a mission organization out of Costa Rica. She was involved in our June Vacation Bible School (VBS) and is teaching four Wednesday classes on the Overview of Faith and Science. We have enjoyed getting to know Kait during her 10-week time with us.
Chicken Parmesan
Kait’s mother found this recipe online at www.cafedelites.com/crispy-chispy-chicken-parmesan. With Kait’s busy college schedule juggling classes, extracurriculars, jobs and homework, she usually makes this on Friday or Saturday night when she has more time to spend cooking. Of the dishes Kait makes, this is her boyfriend’s favorite. Kait typically makes chicken parm sandwiches using this recipe.
Ingredients 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 garlic, minced
14 ounces tomato puree (Passata) Salt and pepper (to taste)
1 teaspoon dried Italian herbs
For the Topping
8 ounces mozzarella cheese, sliced or shredded 1/3 cup fresh shredded Parmesan cheese 2 tablespoons fresh chopped basil or parsley
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 if time allows for a deeper flavor).
Preheat oven 430° F. Lightly grease an oven tray or baking dish with non-stick cooking oil spray; set aside.
When chicken is ready to cook, mix breadcrumbs, 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 a prepared baking tray or 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.
Sauce
Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant for about 30 seconds). Add the tomato puree, salt and pepper to taste, and Italian herbs. Cover with lid to simmer for about 8 minutes, or until the sauce has thickened slightly.
Tortellini Sauce
Jennifer Priest found this recipe online at www.thecopycook.com/tortellini-sauce. Kait typically makes this sauce and freezes it, which helps her save time when preparing meals with her full schedule.
¼ teaspoon onion powder
¼ teaspoon mustard powder
¼ teaspoons pepper
½ teaspoon dried basil
½ teaspoon dried oregano
2 ½ teaspoon dried parsley
4 tablespoons butter
1 splash olive oil
1 ½ teaspoon of minced garlic
3 tablespoons flour
½ cup chicken broth
1 ½ cups half and half (half cream/half milk)
1 cup Italian five cheese blend salt/pepper, to taste 20 ounces tortellini fresh parsley, to garnish
Combine the seasonings and set aside. Measure out the remaining ingredients before starting and begin boiling water for the tortellini.
Heat a skillet over medium heat and put garlic and butter in. Melt the butter for about 5 minutes. Lift the pan and swirl it around frequently as it cooks for even coloring. When it starts to turn brown, add a splash of olive oil. The light golden color of the butter will give it a subtle sweet, nutty flavor and the splash of olive oil will prevent the butter from burning.
Add the flour and use a silicone spatula to gently stir it around continuously for 1-2 minutes to remove the raw flour taste. Add the chicken broth in splashes, stirring continuously. Add the half and half in the same manner, followed by the seasonings.
Bring to a boil, then reduce heat to a simmer. Let it simmer, uncovered, while you cook the tortellini according to package instructions. Drain once cooked.
Reduce the heat of the sauce to low. Slowly sprinkle in the Italian cheese, stirring continuously. Taste the sauce and season with salt/pepper as needed.
Add the drained tortellini and toss to combine. It will continue to thicken upon standing. Garnish with parsley and serve.
“What does the Lord require of you but to do justice and to love kindness
Share your favorite recipes along with a photo to: nancy.recipes@outlook.com. I look forward to hearing from you.