Day 57.
I like to make chicken parmesan about once a month. Because we are gluten free I need to keep GF breadcrumbs in the house -- I simply make them by keeping all the "end pieces" of bread loaves in the freezer in a plastic bag.
When the bag is full I run them through the food processor.
You can do this with ANY bread -- or you can simply buy a box of breadcrumbs; it's your choice!!
When the bag is full I run them through the food processor.
You can do this with ANY bread -- or you can simply buy a box of breadcrumbs; it's your choice!!
The Ingredients:
4 boneless, skinless chicken breast halves
1/2 cup bread crumbs (I use gluten free bead crumbs)
1/4 cup shredded parmesan cheese
1/2 teaspoon Italian Seasoning
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon olive oil
1 beaten egg
sliced mozzarella cheese
1 (26-ounce bottle) favorite jarred marinara sauce
The Directions:
--spread the 1 tablespoon of olive oil into the bottom of your crockpot stoneware insert
--whip 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 crock
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.
The Verdict.
This tasted great, was really easy, and presented well. This is definitely a dish you can serve to company without hesitation.
never miss a recipe! sign up for the A Year of Slow Cooking newsletter, by clicking HERE.
