Now that the cold weather is here to stay for the next little while, I’ve been turning to my trusty crock pot for many dinners. It’s such an easy way to ensure that a good, hearty meal gets put on the table during those months when you want to do nothing more than hibernate in bed with a good book. Not to say that I get to laze around in bed all day. I wish. My life is far more happening than that with two little munchkins terrorizing the ranks.
This past weekend, I made one meal that I just can’t seem to master on the stove top. Chicken Parmesan. Without a doubt it always turns out when I make it in crock pot. However, on the stove I may as well just call it baked chicken in pasta sauce. Funny how that seems to work out!
Crock Pot Chicken Parmesan
2 to 4 boneless skinless chicken breasts
1 (700 ml) jar of your favorite pasta sauce
1/2 cup of bread crumbs
1/4 cup parmesan cheese
1/4 tsp black pepper
1/4 tsp salt
1 tbsp oregano or Italian seasonings
Spray your crock pot with cooking spray.
In one bowl, whip an egg. In another bowl, combine the bread crumbs, parmesan cheese and spices. Coat each chicken breast in egg and then dip into the bread crumb mixture. Make sure the chicken is coated evenly in bread crumbs.
Place breaded chicken in the crock pot. Top with mozzarella cheese (3 to 4 slices per chicken breast). Pour pasta sauce over the chicken and cheese.
Cook on low 5 to 7 hours.
Serve over pasta or rice.