CP Chicken Parmesan
Chicken Parmesan is my comfort food. I love Italian food, and this is one of
my favorite dishes.
It translates very nicely to a crockpot, and gives the chef the opportunity
to get out of the kitchen, and the house.
This is good because while Roomba cleans the kitchen floor, our dinner gets
cooked and I can go to the dentist which I've been putting off.
since about February...
Evidently it's not normal to have your crown move up and down when you
floss!
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!!
Chicken Parmesan
serves 4 to 6
1 tablespoon olive oil
1 beaten egg
4 to 6 boneless, skinless chicken breast halves
1/2 cup bread crumbs (I use gluten free bread crumbs)
1/4 cup shredded parmesan cheese
1/2 teaspoon Italian Seasoning
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
sliced mozzarella cheese
1 (26-ounce bottle) favorite jarred marinara sauce
The Directions.
Use a 6-quart slow cooker.
Spread the 1 tablespoon of olive oil into the bottom of your crockpot
stoneware insert (if you are limiting oil in your house, you can use cooking
spray).
In a wide mouthed mixing bowl, whip the egg with a fork, and set aside.
In a pie plate, combine the bread crumbs with the seasonings and the
Parmesan cheese.
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 oiled slow cooker
insert.
Layer 2 to 3 slices of mozzarella cheese on top
Pour in the entire jar of marinara sauce and cover. Cook on low for 6 to 7
hours, or on high for about 4 hours.
Serve with your favorite pasta. I used a gluten free penne.
This recipe is a hit, and I get such amazing reviews on it every day. It has
been pinned over 65,000 times and is just such wonderful comfort food.
Something to note: the breadcrumbs don't create a crusty skin on the chicken
the way it might in a restaurant.
That's because we haven't deep-fried anything.
Instead, the crumbs thicken the pasta sauce and make a fantastic texture.
If you want a low-carb option, increase the Parmesan cheese and omit the
breadcrumbs completely, or use a cauliflower rice.
ENJOY!!
happy slow cooking!!
thank you!!
Stephanie O'Dea
1534 Plaza Lane #256, Burlingame California, 94010-3204
"A day without a friend is like a pot without a drop of honey."
-Winnie the Pooh
Please support me in my journey to another opportunity of life at:
https://www.gofundme.com/sugars-transplant-journey
Hugs, Sugar
