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Ingredients
1 tbsp olive oil- 1 extra-large egg or 2 medium eggs
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan
1 tsp Italian seasoning
¼ tsp salt- 4 boneless skinless chicken breasts 1 to 1 1/2 lb total
- 1 cup shredded mozzarella
24 oz marinara sauce- 4 oz fresh mozzarella sliced
- ½ cup shredded Parmesan
- cooked pasta and chopped basil for serving
Instructions
- Oil the bottom of an oval slow cooker. Beat the egg in a shallow dish. Mix the panko, grated Parmesan, Italian seasoning and salt in another dish.
- Dip each chicken breast in the egg, then press it into the panko mixture. Place the coated breasts in the cooker in one layer.
- Add the shredded mozzarella and marinara, then divide the fresh mozzarella evenly over the chicken and add the shredded Parmesan.
- Cover and cook on high for 2 to 3 hours or on low for 4 to 6 hours, until the chicken reaches 165°F. Let it settle briefly before lifting it out.
Notes
Divide the 4 ounces of fresh mozzarella evenly across the four pieces.
Adapted from Jennifer Draper, submitted recipe scan.
