Post by Robyn2 on Nov 18, 2002 11:59:00 GMT -6
Chicken Parmigiana in a Crockpot
3 whole chicken breasts (or 6 halves)
1 egg
1 tsp. salt
1/4 tsp. pepper
1 cup dry bread crumbs
1/2 cup butter
1 small eggplant, cut into large slices about 3/4" thick
1 (10 1/2 oz.) jar or can pizza sauce
6 slices mozzarella cheese
Parmesan Cheese
Cut chicken breasts into halves if necessary.
In a bowl beat egg, salt and pepper.
Dip chicken into egg and coat with crumbs.
In a large skillet or slow cooking pot with browning unit, saute chicken in butter.
Arrange eggplant and chicken in crockpot, placing eggplant on bottom.
Pour sauce over chicken.
Cover and cook on low 6-8 hours.
Add mozzarella cheese; sprinkle Parmesan cheese on top.
Cover and cook 15 minutes more.
3 whole chicken breasts (or 6 halves)
1 egg
1 tsp. salt
1/4 tsp. pepper
1 cup dry bread crumbs
1/2 cup butter
1 small eggplant, cut into large slices about 3/4" thick
1 (10 1/2 oz.) jar or can pizza sauce
6 slices mozzarella cheese
Parmesan Cheese
Cut chicken breasts into halves if necessary.
In a bowl beat egg, salt and pepper.
Dip chicken into egg and coat with crumbs.
In a large skillet or slow cooking pot with browning unit, saute chicken in butter.
Arrange eggplant and chicken in crockpot, placing eggplant on bottom.
Pour sauce over chicken.
Cover and cook on low 6-8 hours.
Add mozzarella cheese; sprinkle Parmesan cheese on top.
Cover and cook 15 minutes more.