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Food Eaze Entree Chicken Parmesan
$22.00
1-2 servings
Food Eaze's
Chicken or Eggplant Parmesan & Pasta
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Made; Heat and Enjoy
ORDERS CLOSE AT Midnight Saturday- No Adjustments Afterwards!
Food Eaze Chicken or Eggplant Parmesan & Pasta
Chicken Parmesan
Ingredients:
Chicken, eggs, milk, panko breadcrumbs,Parmesan cheese, pappardelle pasta, San marzano tomatoes, olive oil, yellow onion, garlic, heavy cream, basil, mozzarella cheese
Soy-free, Corn-free, Nut-free
Eggplant Parmesan
Ingredients:
Eggplant, eggs, milk, panko breadcrumbs,Parmesan cheese, pappardelle pasta, San marzano tomatoes, olive oil, yellow onion, garlic, heavy cream, basil, mozzarella cheese
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Instructions:
Bake chicken or eggplant in 350 degree oven to internal temperature of 165 degrees. Toss pasta and sauce in sauté pan over medium heat until 165 degrees or microwave.
Created in the Woodward Kitchen by Food Eaze, Chef Brain Wilson
ORDERS CLOSE AT Midnight Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
Chicken Parmesan
Ingredients:
Chicken, eggs, milk, panko breadcrumbs,Parmesan cheese, pappardelle pasta, San marzano tomatoes, olive oil, yellow onion, garlic, heavy cream, basil, mozzarella cheese
Soy-free, Corn-free, Nut-free
Eggplant Parmesan
Ingredients:
Eggplant, eggs, milk, panko breadcrumbs,Parmesan cheese, pappardelle pasta, San marzano tomatoes, olive oil, yellow onion, garlic, heavy cream, basil, mozzarella cheese
---
Bake chicken or eggplant in 350 degree oven to internal temperature of 165 degrees. Toss pasta and sauce in sauté pan over medium heat until 165 degrees or microwave.
ORDERS CLOSE AT Midnight Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
Food Eaze
Chef Brian Wilson started Food Eaze, a meal-delivery, retail, and catering business, in response to COVID when restaurants and catering businesses were shut down.“I wanted to provide restaurant quality food to people, even though they could not go out, as well as, keep up with my craft.”
Brian’s cooking leans on his childhood memories from his Grandma cooking for their large family on their Kansas farm and growing up in Texas experiencing the amazing flavors of Tex-Mex and BBQ.
Brian graduated from The Culinary Institute of America in Hyde Park, New York, in 2001. He also studied in Atlanta, Georgia, with an externship at Atlanta Fish Market and Brasserie Le Coze. Since then he has been Sous Chef and Executive Chef for a handful of Cameron Mitchell Restaurants (Cap City, Ocean Club, Cameron’s, Martini’s Downtown), and held Senior Development Chef positions at Bob Evans Farms and Red Lobster. Brian resides in Hilliard, Ohio, with his amazing wife, Felicia, and their three children (Ryder, Roman, and Violet).
image from https://www.mccormick.com/gourmet/recipes/main-dishes/chicken-and-sausage-jambalaya
