The recipe originally come from a website I found with a treasure trove of crockpot recipes. I modified it a bit, though, to suit our pantry and needs.
So, you start with a crockpot. Ours has been lovingly used and abused to the point of the knob falling off.
Ingredients:
3 chicken breasts
1 egg
1 tsp salt
1/4 tsp pepper
1 c. bread crumbs
1 1/4 c. butter, melted
1 can (10.5 oz) pizza sauce
1 can diced tomatoes
1 c. shredded mozzarella cheese
Parmesan cheese
1 box pasta
The original recipe only called for a can of pizza sauce. A few nights before, my hubby accidentally opened a can of diced tomatoes instead of what we were really after. So I added it in and it worked out just fine. If you like a saucy dinner (other than your own attitude, that is!), then I'd recommend adding in even more sauce.
Okay, so, cut your chicken in half, especially if they're big. If they're smaller, use a few more chicken breasts. This isn't an exact science, so just use some chicken. Beat the egg, salt, and pepper together. Dip the chicken in the egg mixture, and then in the bread crumbs. Put the chicken into a saute pan in the butter (you could cut out the butter if you want it to be healthier, but it got so nice and brown and delicious!).
Saute the chicken. It doesn't have to be cooked all the way through, but at least brown the outside, get it a little crunchy, etc. I let it simmer 5-10 minutes while I did the dishes. When that's done, move the chicken into the crock pot and pour the sauces over top.
Cook on low 6-8 hours or high 3-4 hours. Cook shorter if your crockpot runs hot, like ours does.
When it's basically done, sprinkle the mozzarella on top and boil up some pasta. Add Parmesan on top if you'd like.
Eat! We had it with our pull-apart dinner rolls and had enough leftovers to come back to multiple times.
Chicken Parmigiana Rating via Hubby: 8 or 9 (and my own personal note is that he ate it for leftovers frequently, which is always a good sign!)
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