Crock Pot Chicken Parmesan

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This is the time of year when you need a few crock pot recipes for the busy days.We were going on a long Fall hike for the afternoon and I knew we'd be tired and hungry when we got home. I put this together after lunch. Dip the breasts in the egg.Combine the breadcrumbs with parmesan cheese, salt, and pepper. Add Italian seasoning if you are using plain breadcrumbs. Coat the chicken well. Put into an oiled crock pot and cover with cheese. I used muenster because that's what I used HERE. Pour the sauce over.Cover and cook about 5 hours on low. If you like it extra cheesy, you can add another slice of cheese, or save some of the cheese to put on top for the last 10 minutes.It will get melty-cheesy-good.Sprinkle with fresh Parmesan and serve over pasta.
Crock Pot Chicken Parmesan3-4 boneless chicken chicken breastsabout 1-1/4 lbs1/3 C Italian breadcrumbs1/3 C grated Parmesan cheese1/4 t pepper1/4 t salt1 egg, slightly beaten1 T olive oil1-2 C shredded mozzarella or 2-3 slices mozzarella or muenster1 jar (26-oz) marinara sauceGrease the inside of the potwith the olive oil.Cut the chicken into portion size if large;In a shallow pie plate combine the breadcrumbs(add 1/2 t Italian seasoning if using plain),parmesan, pepper and saltIn another shallow pie plate lightly beat the egg.Dip the chicken in the egg to coat both sides,then dip both sides in the crumbs, pressing on to coat well. Lay the chicken in the pot. Lay a slice of cheese on each breast. Cover with the sauce. Cover and cook on low for 4-6 hours.The last 10 minutes you can add more cheese.Serve over cooked pasta. Serves 4

Enjoy!
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