After a long, hot summer, the recent drop in temperature has been cause for celebration at Calvary Women’s Services. For many folks, fall is the time when we start to crave warm, comforting foods. Calvary’s chef, Lorna Edmonds, decided recently to celebrate the official change in season by preparing one of her fall favorites, chicken parmesan.
Lorna’s talents in the kitchen are far-reaching. Not only does she consider practicality when making dinner for the women at Calvary, she also makes sure that each meal is healthy, tasty, and comforting. Her approach is healthy and no-fuss: she prefers to bake her chicken instead of frying it, which cuts down on both saturated fat and time, and always makes sure to serve her meals with a green vegetable.
While Lorna prepares large-scale meals for the women at Calvary, we’ve scaled it down to feed four. So the next time you’re wondering to make for dinner, give Lorna’s chicken parmesan a try! It’s a great choice to nourish your body and soul on these cool autumn nights.
4 boneless, skinless chicken breasts, split in half and pounded to ½ inch thick
1 tsp onion powder
1 tsp garlic powder
Salt + pepper
½ tsp poultry seasoning (or any blend of your favorite herbs and spices)
1 jar good-quality Italian-style marinara sauce (about 3 cups)
1 cup mozzarella cheese, grated
½ cup Parmesan cheese, grated
Preheat oven to 375 degrees. In a small bowl, combine onion powder, garlic powder, Italian seasoning, salt and pepper. Season both sides of the chicken with the spice mixture, and place the seasoned chicken breasts onto a baking sheet. Bake at 375 for 10-15 minutes. Remove from the oven and set aside.
In a large baking dish, spoon half of the marinara sauce onto the bottom of the dish. Place the chicken on top of the sauce and cover with the rest of the marinara. Cover generously with the mozzarella and parmesan. Bake at 375 for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.