Sent to us by Angela Mann.
Chicken Parmesan (in the crockpot)
from “Make it Fast, Cook it Slow” by Stephanie O’Dea, found on page 252
1 tablespoon olive oil
1 large egg, beaten
1/2 cup bread crumbs
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup Parmesan cheese
4 boneless, skinless chicken breast halves
4 slices mozzarella cheese
1 (25 ounce) jar of pasta sauce
–> Angela notes: I like to use garlic powder & Wegmans roasted garlic pasta sauce.
Use a 4 quart slow cooker.
Smear the olive oil around the bottom of your slow cooker.
Beat the egg in a shallow bowl and set aside.
Combine breadcrumbs with the seasonings and Parmesan cheese in a flat dish. Dip the chicken into the egg, then into the bread-crumb mixture, coating both sides.
Place the chicken breast pieces in the bottom of the slow cooker, staggering, if needed. Place a slice of mozzarella cheese on tome of each chicken piece . I also shake some more Parmesan cheese over it. Pour the jar of pasta sauce on top.
Cover & cook on low for 6-7 hours or on high for 4 hours. I found that high for 4 hours works much better with my specific crock pot but low for 8 hours would probably be fine – for some reason my low setting is really, really low.
Serve with your favorite pasta – there’s plenty of sauce in the pot to use with the pasta and it’s so yummy with the spices & cheese mixed in.
The chicken comes out so tender and flavorful, it’s wonderful for such a small amount of time preparing it. Enjoy!