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Chicken Parmesan Meatloaf

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Jump to Recipe·Print Recipe·★★★★★5 from 3 reviews

Meatloaf is a traditional American comfort food, often times made with a mixture of ground beef, pork and veal. But for a different twist, I decided to make a meatloaf with ground chicken instead. My inspiration was the ever popular Chicken Parmesan. Using ground chicken, I made this Chicken Parmesan Meatloaf and it has now become the favorite meatloaf recipe at our house!

My husband isn’t much of a meatloaf fan. His previous experience with meatloaf growing up weren’t very good and he tries to eat beef sparingly anyway. So when I had some ground chicken to work with, I figured I’d try making a chicken meatloaf in hopes I could open his mind to meatloaf again.

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It’s a good thing I did! I was inspired by Chicken Parmesan – chicken, italian spices, Parmesan cheese… how could this combination go wrong? I seasoned the ground chicken with a few dry spices, added some shredded cheese and formed it into a loaf.

Before baking, I topped it with a homemade tomato sauce. Just before serving, I topped the meatloaf with a blend of shredded Italian cheeses and baked it again until the cheese melted.

It was delicious and probably a lot easier to make than chicken Parmesan itself! This dish went especially well with Scalloped Tomatoes. If you’re looking for a new meatloaf recipe to try, this may be one to consider!

What is Chicken Parmesan Meatloaf?

Chicken Parmesan Meatloaf is a variation of the classic meatloaf dish that combines the flavors of traditional meatloaf with those of Chicken Parmesan. Chicken Parmesan Meatloaf is a versatile dish a main course, either on its own or with a side dish, such as pasta, vegetables, or a salad. You can slice and serve it in a sandwich, or even dice and added to pasta or soup.

Chicken Parmesan Meatloaf

original Joelen recipe

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Chicken Meatloaf Ingredients

  • 1 lb ground chicken (ground turkey can be substituted)
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-2 cloves garlic, finely minced
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pasta sauce (homemade or store bought)
  • 1/2 cup shredded Italian cheese blend
  • minced parsley for garnish

Additional Ingredients For Making Chicken Meatloaf

There are some of the most common ingredients to make Chicken Parmesan Meatloaf, and their importance to the dish:

  1. Ground chicken: Ground chicken is the main protein in Chicken Parmesan Meatloaf, and it provides the bulk of the dish’s flavor and texture. The type of ground chicken you use will greatly impact the final result, and using ground chicken breast makes it have a mild flavor and leanness. You can use a combination of chicken breast and thighs for a balance of flavor and moisture.
  2. Breadcrumbs: Breadcrumbs are an essential ingredient in meatloaf recipes, as they help to absorb any excess moisture and provide structure to the mixture. They are also used to help bind the ingredients together, ensuring that the meatloaf holds its shape during baking. The breadcrumbs also provide a crispy exterior, adding texture to the dish.
  3. Eggs: Eggs play an important role in Chicken Parmesan Meatloaf, as they help to bind the ingredients together and add moisture to the mixture. This helps to prevent the meatloaf from drying out during baking, ensuring that the end result is juicy and tender.
  4. Grated parmesan cheese: Parmesan cheese is a key ingredient in Chicken Parmesan Meatloaf. It provides flavor and moisture to the dish. The cheese also helps to hold the mixture together, preventing the meatloaf from falling apart during baking. The addition of parmesan cheese also gives the meatloaf a rich and savory flavor. It contemplates the taste of the ground chicken and marinara sauce.
  5. Marinara sauce: Marinara sauce is used to top the meatloaf, adding flavor and moisture to the dish. The sauce provides a layer of moisture on top of the meatloaf. The acidity of the sauce helps to balance the flavors. Also, it keeps the meatloaf from becoming too heavy. The marinara sauce also provides a delicious and tangy contrast to the cheesy and savory flavors of the meatloaf.
  6. Mozzarella cheese: Mozzarella cheese is used to top the meatloaf and create a crispy, melted cheese layer. The cheese adds flavor and texture to the dish. Its high moisture content helps to keep the meatloaf juicy and tender during baking. The melted mozzarella cheese also creates a visually appealing and delicious layer on top of the meatloaf, making it a standout dish.
  7. Salt, pepper, and dried herbs: Salt, pepper, and dried herbs are used to season the meatloaf mixture, adding flavor to the dish. The seasonings help to bring out the natural flavors of the ground chicken, cheese, and marinara sauce. It creates a well-balanced and delicious dish. Common herbs used in Chicken Parmesan Meatloaf include basil, oregano, and thyme.
  8. Onion: Onion is an optional ingredient in Chicken Parmesan Meatloaf, but it adds flavor and moisture to the dish. Finely chop and then add the onion to the meatloaf mixture. So, its sweet and savory flavor will complement the flavors of the ground chicken, cheese, and marinara sauce.
  9. Garlic: Garlic is an optional ingredient in Chicken Parmesan Meatloaf, but it adds flavor to the dish. Finely chop and then add the garlic to the meatloaf mixture. Its pungent and flavorful taste will complement the other ingredients in the dish.
  10. Parmesan cheese: Parmesan cheese is an optional ingredient in Chicken Parmesan Meatloaf, but it adds flavor and moisture to the dish. The cheese can be added to the meatloaf mixture, sprinkled on top of the meatloaf, or added to the marinara sauce to create a more complex and rich flavor profile. The parmesan cheese will also provide a nutty and salty flavor that will enhance the overall taste of the dish. In addition, the moisture content in the cheese will help to keep the meatloaf juicy and tender during baking.

How To Make Chicken Meatloaf

  1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
  2. In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
  3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
  4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
Chicken Meatloaf on a aluminum foil

* To make ahead/freezer meal – Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze.** When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet.

Bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Chicken Meatloaf

** Alternately, you can top the meatloaf with pasta sauce before freezing and then bake from frozen, uncovered for 55-60 minutes on a baking sheet. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Frequently Asked Questions (FAQs)

What kind of ground chicken is best for Chicken Parmesan Meatloaf?

When making Chicken Parmesan Meatloaf, the type of ground chicken you use can greatly impact the final result. For the best results, it’s recommended to use ground chicken breast, as it has a mild flavor and will not dry out as easily as other parts of the chicken. Ground chicken breast is also leaner than other parts of the chicken, which helps to keep the meatloaf light and flavorful.
If you want to add extra flavor and moisture to the meatloaf, you can also use a mixture of ground chicken breast and thighs. Ground chicken thighs have more fat and flavor than chicken breast, but can also make the meatloaf more dense and heavy. A combination of the two can provide a balance of flavor and moisture, resulting in a juicy and delicious meatloaf.

How do I keep the Chicken Parmesan Meatloaf moist?

One of the biggest challenges when making meatloaf is keeping it moist and tender. To help prevent the Chicken Parmesan Meatloaf from drying out, it’s important to use ingredients that will help to bind the mixture together and retain moisture.
Breadcrumbs are a common ingredient in meatloaf recipes, and they help to absorb any excess moisture while also providing structure to the mixture. Adding one or two eggs to the mixture can also help to bind the ingredients and add moisture. Grated parmesan cheese is another ingredient that can help to keep the meatloaf moist, as it provides flavor and also helps to hold the mixture together.

How do I bake the Chicken Parmesan Meatloaf?

Baking the Chicken Parmesan Meatloaf is a simple process, but it’s important to follow a few key steps to ensure the best results. First, preheat the oven to 350°F (175°C). Next, line a loaf pan with parchment paper or aluminum foil, and shape the ground chicken mixture into a loaf shape.

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Chicken Parmesan Meatloaf

★★★★★

5 from 3 reviews
Print Recipe

Chicken Parmesan Meatloaf is a variation of the classic meatloaf dish that combines the flavors of traditional meatloaf with those of Chicken Parmesan. Chicken Parmesan Meatloaf is a versatile dish a main course, either on its own or with a side dish, such as pasta, vegetables, or a salad. You can slice and serve it in a sandwich, or even dice and added to pasta or soup.

  • Total Time: 1 hour and 10 minutes

Ingredients

Scale
  • 1 lb ground chicken (ground turkey can be substituted)
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1–2 cloves garlic, finely minced
  • 1 small onion, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pasta sauce (homemade or store bought)
  • 1/2 cup shredded Italian cheese blend
  • minced parsley for garnish

Instructions

  1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
  2. In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
  3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40-45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
  4. Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Notes

Additional Common Ingredients

There are some of the most common ingredients to make Chicken Parmesan Meatloaf, and their importance to the  dish:

  1. Ground chicken: Ground chicken is the main protein in Chicken Parmesan Meatloaf, and it provides the bulk of the dish’s flavor and texture. The type of ground chicken you use will greatly impact the final result, and using ground chicken breast makes it have a mild flavor and leanness. You can use a combination of chicken breast and thighs for a balance of flavor and moisture.
  2. Breadcrumbs: Breadcrumbs are an essential ingredient in meatloaf recipes, as they help to absorb any excess moisture and provide structure to the mixture. They are also used to help bind the ingredients together, ensuring that the meatloaf holds its shape during baking. The breadcrumbs also provide a crispy exterior, adding texture to the dish.
  3. Eggs: Eggs play an important role in Chicken Parmesan Meatloaf, as they help to bind the ingredients together and add moisture to the mixture. This helps to prevent the meatloaf from drying out during baking, ensuring that the end result is juicy and tender.
  4. Grated parmesan cheese: Parmesan cheese is a key ingredient in Chicken Parmesan Meatloaf. It provides flavor and moisture to the dish. The cheese also helps to hold the mixture together, preventing the meatloaf from falling apart during baking. The addition of parmesan cheese also gives the meatloaf a rich and savory flavor. It contemplates the taste of the ground chicken and marinara sauce.
  5. Marinara sauce: Marinara sauce is used to top the meatloaf, adding flavor and moisture to the dish. The sauce provides a layer of moisture on top of the meatloaf. The acidity of the sauce helps to balance the flavors. Also, it keeps the meatloaf from becoming too heavy. The marinara sauce also provides a delicious and tangy contrast to the cheesy and savory flavors of the meatloaf.
  6. Mozzarella cheese: Mozzarella cheese is used to top the meatloaf and create a crispy, melted cheese layer. The cheese adds flavor and texture to the dish. Its high moisture content helps to keep the meatloaf juicy and tender during baking. The melted mozzarella cheese also creates a visually appealing and delicious layer on top of the meatloaf, making it a standout dish.
  7. Salt, pepper, and dried herbs: Salt, pepper, and dried herbs are used to season the meatloaf mixture, adding flavor to the dish. The seasonings help to bring out the natural flavors of the ground chicken, cheese, and marinara sauce. It creates a well-balanced and delicious dish. Common herbs used in Chicken Parmesan Meatloaf include basil, oregano, and thyme.
  8. Onion: Onion is an optional ingredient in Chicken Parmesan Meatloaf, but it adds flavor and moisture to the dish. Finely chop and then add the onion to the meatloaf mixture. So, its sweet and savory flavor will complement the flavors of the ground chicken, cheese, and marinara sauce.
  9. Garlic: Garlic is an optional ingredient in Chicken Parmesan Meatloaf, but it adds flavor to the dish. Finely chop and then add the garlic to the meatloaf mixture. Its pungent and flavorful taste will complement the other ingredients in the dish.
  10. Parmesan cheese: Parmesan cheese is an optional ingredient in Chicken Parmesan Meatloaf, but it adds flavor and moisture to the dish. The cheese can be added to the meatloaf mixture, sprinkled on top of the meatloaf, or added to the marinara sauce to create a more complex and rich flavor profile. The parmesan cheese will also provide a nutty and salty flavor that will enhance the overall taste of the dish. In addition, the moisture content in the cheese will help to keep the meatloaf juicy and tender during baking.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

Nutrition

  • Calories: 406 kcal
  • Sugar: 3 g
  • Sodium: 722 mg
  • Fat: 26 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 16 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 29 g
  • Cholesterol: 135 mg

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Comments

  16. Making this tonight… will report back with the results (which I'm sure will be fantastic!). I never had meatloaf as a kid, but my husband did… and chicken parm is one of his favorite dishes. I'd say this hybrid recipe is his dream come true 🙂

    Reply

  18. Delicious! I made this a while back and popped it in the freezer. We had it 2 weeks ago and it was a huge success. I just made two more for the freezer today! Thanks for the great recipe.

    Reply

  22. Sounds wonderful! Love chicken parmesan at our house. I might also try it as meatballs with the sauce on a toasted garlic hoagie roll….

    Reply

  23. I made this for my husband last night and he liked it better than traditional meatloaf which was suprising because he is totally a red meat/pork person. Thanks for a great idea.

    Reply

  24. My husband is one of those traumatized by previous meatloaf experiences (from his Mom, not me!). This sounds so delicious though and I am thinking of forming into meatball shape and cooking that way. Anyone else try it that way yet?

    Reply

  28. This recipe looks really good – I can't wait to try it. Just so you know, I clicked on Print Friendly and it printed 6 pages including everyone's comments. I think there's an error somewhere that needs to be fixed.

    Reply

  29. Hi Lorie – thanks for the heads up! Sorry for the long print but I've checked with Print Friendly to see if I need to do anything different with my post so it won't include comments. Thanks again for letting me know 🙂

    Reply

  30. This looks delicious! The list of ingredients just says 1/4 breadcrumbs. I'm guessing 1/4 cup, but just want to be sure.

    Reply

  31. OMG! This is a major hit with my husband and I. I made this tonight and we are loving, loving, loving it! It is definetly a keeper recipe at our home. Yum, Yum… I think I'll go have another piece. Maurine from New Mexico

    Reply

  35. Silly question…if you make this to put in the freezer, do you still add pasta sauce, or do you add it after the loaf has thawed? Thank you!

    Reply

  36. Anonymous – yes, you make it as directed (meatloaf) and then transfer the mixture into a disposable/freezer safe container then top with pasta sauce, cover and freeze. (See picture above of meatloaf in disposable pan topped with sauce just before freezing). Hope this helps!

    Reply

  38. Anonymous – sorry for the confusion. I've updated the blogged version above since it works both ways. You can top the meatloaf before freezing or after thawing – it won't matter really. I've topped the meatloaf with the pasta sauce before freezing and then baked from frozen a little longer… and I've topped the meatloaf with the pasta sauce after thawing/from freshly making the meatloaf and then baked for a shorter period of time. Results are still the same once it's topped with cheese and baked until melted. Hope this clarifies things a bit!

    Reply

  40. Made 2 of these last week to put in the freezer. Pulled one out today to cook for supper. I had frozen with the sauce on, so I used the directions for cooking for that. I baked @ 350 for 60 minutes, added the cheese and melted, pulled it out and let it sit for about 15 minutes. When I went to cut into it, it was squishy. Stuck my finger in there and it was still pretty cold and looked pink still. Any clue what I did wrong? The oven was definitely preheated before I put the meatloaf in there.

    Reply

  41. This was very good, but missing something. I think it needed a little more flavor in the meat itself. Next time I think I'll add italian seasoning or pizza seasoning in addition to the other spices the recipe called for. Also, next time I will cook longer than the 45 minutes, or on a slightly higher temperature, as it was cooked thoroughly, but pretty runny. I've read about meatloaf pan inserts so maybe I'll use that next time. Overall, great adaptation and enjoyed this a lot! Thanks!

    Reply

  42. I did I just finish eating and it was mhhmmm good. I did make a few minor adjustments, I love spice so I added crushed red pepper flakes in the meat mixture. And I had to add a teaspoon of sugar to the tomatoe sauce because it helps with the acidity other than that I followed the recipe. It was great…..Thank YOu so much!

    Reply

  43. I made this for dinner last night. It was so incredibly simple to make and it tasted great!! My partner just asked me to make it again tonight, that's gotta be a good sign!!

    Reply

  45. Very yummy and simple to make. It has become a staple in our home. Thank you for this terrific recipe. Cheers!

    Reply

  47. Richardson Family, you can serve this with some balsamic roasted veggies, italian salad, Parmesan mashed potatoes, etc. Any of your usual meatloaf sides would work… and maybe incorporate a little Italian flair and flavor with those. Hope this help!

    Reply

  49. I've had this sitting on my Pinterest Recipes board for about two months… It's finally in the oven RIGHT NOW! It was so easy to put together – I can't wait to see how it turns out!

    Reply

  50. I loved this recipe and love that it can be frozen ahead, thanks for sharing 🙂

    Neither myself or my husband enjoy meatloaf prepared traditionally, so this is just another variation I have in my arsenal. Thanks again!

    Reply

  51. I finally made this tonight and it was AMAZING!! Even my son (who is the pickiest eater in the WORLD) ate all of his serving. I accidentally forgot the garlic, but it was fine without. I also used the italian breadcrumbs and it was just great!! I made a double batch into 2 mini loaves to freeze, and a pan of 12 meatloaf muffins that i cooked (to freeze individualls and use for lunches for fast lunches for the boys!)

    Reply

  56. LOVE LOVE LOVED IT

    I pureed the onion and garlic in my Baby Bullet to save time. It needed extra bread crumbs, but that might have been because my meat was frozen rather than fresh. Served it with a side of pasta because my almost 2y/o wanted pasta tonight. I also baked it in a 8" pan rather than a loaf pan. Increased sauce to meat ratio and baked quicker. 😉

    Reply

  57. A fantastic recipe, big hit in our house! I love making it in small loaf pans, and usually throw a few pre-made into the freezer to bake at a later. The scalloped tomatoes are a perfect side for this!

    Reply

  61. The boyfriend says it's sex in his mouth, lol. Definitely a keeper for me too!

    Btw, I used ground turkey, Italian breadcrumbs & Cheddar cheese. I also substituted a scant 1/2 tsp of Italian seasoning for the thyme as it is a spice that really tastes like dirt to me.

    Reply

  64. Made today, AMAZING! We used muffin pans instead of loaf pans. Made a triple batch and froze some individually for quick snacks before sports practices on late days. Kept some in the fridge for dinner this week, Awesome twist on an old (un)favorite 🙂

    Reply

  65. i made these tonight, one batch in a loaf pan (which came out great!) and one batch in a regular sized muffin tin (made 9 meatloaf muffins) but these did not come out nearly as good. i'm sure it's because i overcooked them, as i cooked them 45 minutes along with the loaf pan.

    what would you suggest for a cook time with the muffin pan?

    Reply

  67. We had this to tonight. It was great! My husband was skeptical but he enjoyed it. Even my picky children (6 and 2) loved it. Thanks for a super easy meal I can make ahead of time!

    Reply

  70. I made this today and it was fantastic. was pressed for time and had my lil ones making such a fuss so i swapped out the grated onions and minced garlic with onion and garlic powder and it was just great. will try it out following the precise recipe soon tho…thanks thanks Joelen. off to the next recipe

    Reply

  71. We have made this a few times now and it is most definitely a favorite in my house! I am on my own for many suppers so making a whole loaf is frustrating because I have no willpower when it's just soo good. That being said I recently got some mini loaf pans (4 of them) and separated the mix into them and froze. Baked for about 30 minutes and Perfection! One serving and just as good (plus it means I got both ends!)

    Reply

  72. I've made this so many times since first seeing it & it is absolutely delish!!!! In fact, I am making git again today!

    Reply

  75. Wow! I hoped this would be good because I love chicken parmesan but I wasn't expecting it to be so delicious. My family LOVED it and told me that next time I needed to double the recipe. Ha! I went right by the recipe except that I did not have any bread crumbs so I crushed up some white cheddar flavored croutons, I used onion powder for chopped onion and I probably used a little more cheese and pasta sauce on the top than the recipe called for. For the pasta sauce I used Gia Russa Cherry Tomato sauce, one of my favorites. I have to applaud you on this recipe. Most recipes I try online are at best just good, but this one is a keeper for sure! Thanks for sharing.

    Reply

  78. Has anyone tried doubling the recipe and making it twice as think? I'm trying to figure out how I'd adjust the cooking time in that scenario – my family prefers thicker meatloaf rather than two separate loaves.

    Reply

  79. I want to make this for dinner tonight but do not have ground chicken; is there any way I could use shredded cooked chicken breast? How about trying to put the chicken in a food processor to get a finer finished product? I just have a lot of boneless, skinless, chicken breast in my freezer and I am trying to use them in different ways.
    Thanks for the help

    Reply

  81. To add to my previous question, has anyone baked two (1 lb) loaves simultaneously? If so, how long did you cook in a 350 degree oven? Thank you again!

    Reply

  82. Has anyone tried doubling this recipe to make one large loaf and baked it from the freezer? If so, how long at 350 degrees? Thanks in advance!

    Reply

  83. Made it tonight exactly as written, and wouldn't change a thing. It was yummy! And in case anyone is counting, it's only 11 WW+ points for 1/3 of the meatloaf (can lower the points if you use reduced fat cheese, etc. but I made it with full-fat).

    Reply

  84. I would love to make this sometime, but I too am traumatized by meatloaf. I NEVER make it in a loaf anymore because I get so grossed out if it's not completely done in the middle. And this being chicken makes it even more frightening. Any thoughts on what the internal temp should be to ensure it's done?

    Reply

  86. FYI, this has been in our family's meal rotation for a couple of years and is always a hit! I make a double recipe and freeze one loaf. Then a couple of weeks later, we have it again on a busy night. I use half turkey and half beef, but have also thrown in chicken or pork – whatever is on sale; it's all good! Thanks for this!

    Reply

  91. Thank you for your recipe, it was easy to make and so good! I will definitely make this again and next time double it so I can freeze one:)

    Reply

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  94. I don't often take the time to comment on recipes I find online. But I want to thank you as this has been my 'go to' meatloaf recipe for about 5-6 years. It's moist and flavorful. I always double the recipe, cook both and then have one in the freezer for a week or two later. I'm not a fan of ground poultry by itself, so I use half ground turkey or chicken or pork and half ground beef for this, depending on what I have or what's on sale. Thank you again!

    Reply

  96. The flavors were spot on and it came out moist and delicious. Very creative way to enjoy a classic Italian dish. Thumbs up.

    ★★★★★

    Reply

  97. Very creative fusion of comfort food classics. The combination of chicken, cheese, and marinara sauce is always a winner. Thx for sharing!

    ★★★★★

    Reply
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