I made this Sunday night for dinner and it was beyond delicious. I ate it again for lunch yesterday and plan on eating it today for lunch too; it's that GOOD! Wake even ate it and kept wanting more (which is usually only the case for him with bananas, mango & cheese. See photos below). I got the original recipe from Chef in Training, but edited a few things myself. I give this recipe two thumbs up; its super easy & kid/parent approved. Check out my version below!
CROCK POT CHICKEN PARMESAN
5 boneless, skinless chicken breasts
1 cup Italian Seasoned Bread Crumbs
1/2 cup Parmesan Cheese
1 t kosher salt
1 TBSP olive oil
1 egg, beaten (I was out of eggs, which is WEIRD, so used 1 C of vegetable oil as a substitute)
sliced mozzarella cheese
favorite jarred marinara sauce
*Spread the 1 TBSP of olive oil into the bottom of your crock pot.
*Beat the egg with a fork (or pour veg oil) in a separate bowl.
*Mix the bread crumbs with the Parmesan cheese & salt in another separate dish.
*Dip the chicken into the egg (or oil), then into the bread crumb mixture, coating both sides with crumbs, cheese and salt.
*Place the chicken breast pieces in the bottom of the crock pot.
*Layer 4 slices of mozzarella cheese on top (add more or less depending on how much cheese you like).
*Cover chicken and cheese with entire jar of marinara sauce.
*Close lid and cook on low for 5-6 hours or high for 3.
* When chicken is almost done, cook your favorite pasta following directions on the box for "al dente." Drain your pasta and mix it into the crockpot AFTER the chicken is done cooking and the crock pot has switched over to "warm." Let sit/warm for 10 mins and serve. I did this and think it made the whole dish come together because it allowed the pasta to finish cooking completely while absorbing all the delicious juices.
Labels: Crock Pot Chicken Parmesan, food, Taste of Tuesday