Zutaten für Crock Pot Chicken Parmigiana
- Chicken Breasts
- 2 large eggs
- 1/2 teaspoon salt
- Black Pepper
- Dry Breadcrumbs
- Butter
- 1 large eggplant, thinly sliced
- 24 oz (2 jars) pizza sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
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Zubereitung von Crock Pot Chicken Parmigiana
- Cut 2 lbs whole chicken breasts into 4 equal halves.
- In a bowl, beat 2 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Dip each chicken half into the egg mixture, then dredge in 1 1/2 cups Italian-seasoned breadcrumbs.
- In a large skillet, melt 2 tablespoons butter or margarine over medium heat. Brown chicken on both sides for 2-3 minutes per side. This step helps seal in the juices.
- Arrange 1 large eggplant, thinly sliced and lightly salted, in the bottom of your slow cooker. This helps prevent sticking and adds extra flavor.
- Place the browned chicken breasts on top of the eggplant.
- Pour 24 oz (2 jars) of your favorite pizza sauce evenly over the chicken.
- Cover and cook on low for 6-8 hours, or until chicken is cooked through and easily shreds with a fork.
- During the last 15 minutes of cooking, add 2 cups shredded mozzarella cheese.
- Garnish with 1/2 cup grated Parmesan cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
16g
Fat
90g
Carbs
7g
