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Submitted by: Diane Tracy from Lake Mary, FL
Originally shared on the web 11/11/2013

1 egg
3/4 c. milk
salt & pepper to taste
2 c. Italian-seasoned dry bread crumbs
4 boneless, skinless chicken breasts
2 T. oil
26 oz. jar spaghetti sauce, divided
1 to 2 c. shredded mozzarella cheese
cooked spaghetti

Beat together egg and milk in a deep bowl. Add salt and pepper, set aside. Place bread crumbs in a shallow bowl. Dip chicken breasts into egg mixture, coat with crumb mixture. Heat oil in a skillet over medium heat, cook chicken just until golden on both sided. Add one cup sauce to bottom of a slow cooker, top with chicken. Spoon remaining sauce over chicken. Cover and cook on low setting for 6 to 8 hours. About 15 minutes before serving, sprinkle cheese over top, cover until melted. Serve chicken and sauce over cooked spaghetti. Makes 4 servings.