Welcome to the third stop in our easy "after the holidays" progressive dinner. If you're visiting from Sarah's blog, thanks for stopping by. I'm so glad you're here!
I'm not a great cook, which I've mentioned once or twice. The whole timing thing seems to be my biggest problem. Bless whoever invented the crock pot, which is my best friend in the kitchen.
Today I'm sharing an easy and delicious way to make chicken parmesan, cooked to perfection in the slow cooker. Add a salad and a baguette, and dinner is done!
2-4 boneless, skinless chicken breast halves
1/2 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp kosher salt
1 tbsp olive oil
1 egg, beaten
sliced or shredded mozzarella cheese
favorite jarred marinara sauce
Spread the tbsp of olive oil into the bottom of the crock pot. Beat the egg with a fork in a bowl. In a separate bowl, mix the bread crumbs, parmesan cheese, salt & pepper. Dip each piece of chicken into the egg, then into the bread crumb mixture, coating both sides well. Place the coated chicken breasts into the crock pot.
Layer 2-3 slices or 1-2 cups shredded 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 hours. Serve over your favorite pasta.
To prove that I'm not a good cook, or even a very good food blogger, I forgot to take pictures of the finished dish. Oops. But it was delicious and easy, and my family loved it.
Instead, let's take a look at my beautiful crock pot. For years I had a small round one that I received as a wedding present. It did it's job, but didn't hold much. I recently upgraded to the larger oval shape, and it was the best $40 I've ever spent. Seriously, it's my best friend.
Now, hop on over to Shaunacey's, because it's time for dessert!