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Enjoy this recipe from Mom's Best Sunday Suppers.
Submitted by: Emilie Britton from New Bremen, OH
1 egg, lightly beaten
1 T. water
1/2 c. seasoned dry bread crumbs
1/2 c. grated Parmesan cheese
1/2 t. Italian seasoning
1/4 t. salt
1/2 t. pepper
4 boneless, skinless chicken breasts
15-oz. jar marinara sauce
4 slices mozzarella cheese
Optional: cooked spaghetti
In a shallow bowl, whisk together egg and water. In another bowl, combine bread crumbs, Parmesan cheese and seasonings. Dip chicken into egg mixture, then into crumb mixture to coat both sides, patting to help coating adhere. Transfer chicken to a 4 or 5-quart slow cooker; spoon marinara sauce over chicken. Cover and cook on low setting for 4 to 6 hours, until chicken is cooked through. Top with cheese slices; cover and cook until cheese is melted, 10 to 15 minutes. Serve with spaghetti, if desired. Serves 4. | |
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In a shallow bowl, whisk together egg and water. In another bowl, combine bread crumbs, Parmesan cheese and seasonings. Dip chicken into egg mixture, then into crumb mixture to coat both sides, patting to help coating adhere. Transfer chicken to a 4 or 5-quart slow cooker; spoon marinara sauce over chicken. Cover and cook on low setting for 4 to 6 hours, until chicken is cooked through. Top with cheese slices; cover and cook until cheese is melted, 10 to 15 minutes. Serve with spaghetti, if desired. Serves 4. |
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