Friday, June 15

Crockpot Chicken Parmesan

I use my crockpot during the summer months almost as much as I do the winter months. Not only for the convenience but I have yet to have my family not like a crockpot recipe. I usually have much more time in the morning than the evening. Nothing better than to serve a hearty meal at the end of a long day and not have to worry I will be too tired or not have a lot of time. Plus, the aroma of a crockpot meal going through the house all day never gets old.

You can mix this up in the morning, throw it in your crockpot and you are set for the evening's meal. Just add your favorite pasta.

4 boneless, skinless chicken breasts
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. black pepper
1/4 tsp. Kosher salt
1 TBLS. olive oil
1 egg, beaten
4 slices mozzarella cheese
1 (28 oz.) jar marinara sauce

Distribute olive oil evenly in the bottom of the crockpot.

In a small bowl, beat the egg. In a separate medium bowl, mix the bread crumbs, spices and grated Parmesan cheese together.

Dip the chicken breasts in the egg, coating all sides and then also coat in the bread crumb mixture.

Place chicken breasts in the crockpot. Top each chicken breast with a slice of mozzarella cheese. Pour marinara sauce over the breasts. 

Heat on low for 6 -7 hours or high 3-4 hours. 

Serve over your favorite pasta.

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