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| CROCK-POT CHICKEN PARMESAN | |
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1 egg 1 tsp. salt 1/4 tsp. pepper 3 boneless, skinless chicken breasts, cut into halves 1 c. Italian bread crumbs 3 tbsp. butter 1 (16 oz.) jar spaghetti sauce 2 c. shredded Mozzarella cheese grated Parmesan cheese (desired amount) Beat egg, salt and pepper together. Dip chicken breast halves into egg and coat with bread crumbs. Sauté chicken in butter in skillet until lightly browned. Transfer chicken to crock-pot. Pour spaghetti sauce over chicken. Cover and cook on low 6 to 8 hours. Sprinkle cooked chicken with Mozzarella cheese and grated Parmesan cheese. Cook an additional 15 minutes to melt cheeses. Serve over pasta, if desired. | |
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recipe reviews #191071
Carol (Ohio) says:
I love this recipe for Chicken Parm. I used Panko bread crumbs, and while I've seen doubts on similar recipes about whether the coating on the chicken stays crispy in the crock pot, for the most part it does, if you get a nice golden crust on the chicken. What you end up with is tender and juicy chicken that keeps its crust and still has a bit of a "bite" to it. YUMMY, and my favorite way to make Chicken Parmesan now.
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