Chicken Parmigiana
Found in “Fix-It and Forget-It Cookbook” (Page 180) Brenda Pope
Makes 6 servings
1 egg
1 tsp salt
¼ tsp pepper
6 boneless, skinless chicken breast halves
1 cup Italian bread crumbs (Progresso Italian)
2-4 Tbsp. butter (Land-O-Lakes)
14-oz. jar pizza sauce (Ragu Homestyle)
6 slices mozzarella (used shredded Kraft)
Grated Parmesan cheese
1. Beat egg, salt, and pepper together. Dip chicken into egg and coat with bread crumbs. Saute chicken in butter in skillet. Arrange chicken in slow cooker.
2. Pour pizza sauce over chicken.
3. Cover. Cook on Low 6-8 hours.
4. Layer mozzarella cheese over top and sprinkle with Parmesan cheese. Cook an additional 15 minutes.
First time prepared: September 27, 2004
Served with: Broccoli carrot mix, mini ravioli and garlic bread.
Overall we liked the recipe. I think it would be better done in the oven. Probably at 350 degrees for about 1 hour and then adding cheeses and cooking for another 15 minutes.