Here’s a perfect recipe to drop in the crock pot before heading to church. Boil some pasta when you get home and a hot lunch is on the table within 15 minutes.
- 2-4 boneless, skinless chicken breast halves, flattened
- 1/2 c Italian seasoned bread crumbs
- 1/4 c Parmesan cheese
- 1/4 t black pepper
- 1/4 t kosher salt
- 1 T olive oil
- 1 egg, beaten
- Sliced or shredded mozzarella cheese
- Jarred marinara sauce (I used Barilla)
Spread olive oil into the bottom of your crock pot stoneware insert. Beat 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 pot. Layer 2-3 slices or 1-2 cups of 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 5 hours or high for 3 hours.