Title: Crockpot Chicken Parmigiana
Categories: Poultry
Yield: 6 Servings
| 3 | | Chicken breasts |
| 1 | | Small egg plant sliced |
| 1 | | Egg |
| 10 1/2 | oz | Can pizza sauce |
| 1 | ts | Salt |
| 6 | | Slices mozzarella cheese |
| 1/4 | ts | Pepper |
| 1 | c | Dry bread crumbs |
| 1/2 | c | Butter |
If using whole chicken breasts, cut into halves. In a bowl beat egg, salt,
and pepper. Dip chicken into the egg, then coat with crumbs. In a large
skillet or crock-pot with a browning unit, saute chicken in the butter.
Arrange eggplant and the chicken in pot, (place eggplant on the bottom or
it will not cook completely.) Pour pizza sauce over the chicken. Cover and
cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese
on top. Cover and cook 15 minutes.