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Chicken & Voodle Parmesan

Classic Chicken Parmesan over voodles.

Breakfast of Just bacon & egg

Chunky marina, voodles, chicken breast fillet.
Layer voodles into oven safe dish – I love these baby cast iron casserole dishes.
Actually, confession time … I love cast iron anything. I have a great cast iron pot with a fryer basket that I found at an antique store, and a tiny little 2″ pan that I just had to have.
Top with chunky marinara.
Lay the chicken breast fillet on top and season liberally with salt, pepper, Italian season and basil. Basil to me is more Italian than anything in the “Italian” seasoning.
Cover tightly with foil and bake in preheated 350 oven for 20 minutes.
Shred 2 ounces mozzarella and have the Parmesan ready for topping.
Remove foil and top with mozz. Back into the oven for a couple minutes just to melt the cheese.
Top with Parmesan and a sprinkle of Italian seasoning.
Add a salad dressed with oil and vinegar dressing.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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