Friday, February 24, 2012

Crock Pot Chicken Parmesan

We had this for dinner Thursday night. I found the recipe on Pinterest and it looked good, we had all the ingredients already, and it's super simple. I wasn't sure how it'd turn out, I was afraid the bread crumbs would get soggy in the crock pot and it wouldn't be edible, but it was actually really good. It wasn't crunchy like normal chicken parmesan, the cheese it called for completely dissolved, but I think the bread crumbs and cheese actually flavored the marinara sauce and gave it that chicken parm taste. If you have time to make the 'real' chicken parmesan, then I'd do that. I love my chicken parmesan that I normally make, I stuff the chicken with mozzerella cheese and then bread it. Mmmm, it's really good. But, if you're pressed for time and in the mood for something like this, then I'd definitely make this. We'll definitely be having it again.

Crock Pot Chicken Parmesan
  • 2-4 boneless, skinless chicken breast halves
  • 1/2 cup Italian Seasoned Bread Crumbs
  • 1/4 cup Parmesan Cheese
  • 1/4 t black pepper
  • 1/4 t kosher salt
  • 1 TBSP olive oil
  • 1 egg, beaten
  • sliced or shredded mozzarella cheese
  • favorite jarred marinara sauce
Spread the 1 TBSP of olive oil into the bottom of your crockpot stoneware insert.
Beat the egg with a fork in a separate bowl.
Mix the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
Place the chicken breast pieces in the bottom of the crockpot.
Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like.
Cover chicken and cheese with entire jar of marinara sauce.

Close lid and cook on low for 6-7 hours or high for 3-4.
Serve with your favorite pasta

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