Chicken parm rocks any which way you slice it with only one exception: if the chicken is rubbery, too salty, or soggy. You need that chicken to be crisp and the breading to be flavorful and the sauce to be like sweet lava on top.

I never thought I could get that type of chicken quality in a frozen meal. That is, until I tried this Michael Angelo’s Chicken Parmesan meal. This is the real deal people.

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