This is the time of year when you need
a few crock pot recipes for the busy days.
We were going on a long Fall hike for the
afternoon and I knew we'd be tired and hungry
when we got home.
I put this together after lunch.
Dip the breasts in the egg.
Combine the breadcrumbs with parmesan cheese,
salt, and pepper. Add Italian seasoning if you are
using plain breadcrumbs. Coat the chicken well.
Put into an oiled crock pot and cover with cheese.
I used muenster because that's what I used
HERE.
Pour the sauce over.
Cover and cook about 5 hours on low.
If you like it extra cheesy, you can add another
slice of cheese, or save some of the cheese to
put on top for the last 10 minutes.
It will get melty-cheesy-good.
Sprinkle with fresh Parmesan and serve over pasta.
Crock Pot Chicken Parmesan
3-4 boneless chicken chicken breasts
about 1-1/4 lbs
1/3 C Italian breadcrumbs
1/3 C grated Parmesan cheese
1/4 t pepper
1/4 t salt
1 egg, slightly beaten
1 T olive oil
1-2 C shredded mozzarella or
2-3 slices mozzarella or muenster
1 jar (26-oz) marinara sauce
Grease the inside of the pot
with the olive oil.
Cut the chicken into portion size if large;
In a shallow pie plate combine the breadcrumbs
(add 1/2 t Italian seasoning if using plain),
parmesan, pepper and salt
In another shallow pie plate lightly beat the egg.
Dip the chicken in the egg to coat both sides,
then dip both sides in the crumbs, pressing on to
coat well. Lay the chicken in the pot.
Lay a slice of cheese on each breast.
Cover with the sauce.
Cover and cook on low for 4-6 hours.
The last 10 minutes you can add more cheese.
Serve over cooked pasta. Serves 4
Enjoy!
