Chicken Meatloaf Parmigiana.

In my humble opinion, topping any food with marinara sauce and cheese is only going to make it better. In a game called “can you parm that”, there would never really be losers…mushrooms, pork cutlets, tacos, nachos, the list could go on and on. I challenged myself to “parming” up one of my favorite suppers‚ meatloaf — and it has since become a weeknight go-to for my family. Chicken Parmigiana is the product of Italian immigrants from southern Italy, and is a twist on the Italian classic, melanzane (eggplant) alla parmigiana. Store-bought pesto is the secret ingredient in this dish, as it keeps the meatloaf moist and flavorful. It adds a depth in flavor with very minimal effort. What is a Parmigian-inspired dish without a crispy, crunchy exterior? For this recipe, make toasted garlic-herb breadcrumbs, which are so delicious, you will want to make a double batch to sprinkle on salads, stuff in peppers or just eat with a spoon. Leftovers of this dish are as delicious as the night you make it. They freeze beautifully, too. I like to portion mine into slices and wrap them individually, so if there's a night where I only have one to two mouths to feed, I can pull out exactly as many slices as I need. Chicken Meatloaf Parmigiana is delicious with a side of roasted broccoli and spaghetti for a shake up on the classic spaghetti and meatballs.