Serves 4
Portions: 1 Red, 1 Green, 1 Blue
Ingredients:
4 boneless, skinless chicken breast halves (about 6oz each)
1/2 cup Italian Seasoned Planko Crumbs
1/4 cup Parmesan Cheese
1/4 tsp black pepper
1/4 tsp salt
1 TBSP olive oil
1 Egg, beaten (or 1/2cup Egg beater product)
1/4 cup shredded mozzarella cheese
28oz Jarred spaghetti sauce (look for one with no sugar added)
1/2 cup Italian Seasoned Planko Crumbs
1/4 cup Parmesan Cheese
1/4 tsp black pepper
1/4 tsp salt
1 TBSP olive oil
1 Egg, beaten (or 1/2cup Egg beater product)
1/4 cup shredded mozzarella cheese
28oz Jarred spaghetti sauce (look for one with no sugar added)
Directions:1. Insert a crockpot liner OR liberally grease the inside of the crock with 1Tbsp Olive Oil
2. Place beaten egg in separate bowl.
3. Combine the the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
4. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
5. Place the chicken breast pieces in the bottom of the crockpot.
6. Layer mozzarella cheese on top.
7. Add Spaghetti sauce
2. Place beaten egg in separate bowl.
3. Combine the the bread crumbs with the seasonings and the Parmesan cheese in another separate dish.
4. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.
5. Place the chicken breast pieces in the bottom of the crockpot.
6. Layer mozzarella cheese on top.
7. Add Spaghetti sauce
Close lid and cook on low for 4-5 hours - keep watch on the chicken breasts. If they are thinner, they may only require a couple hours. The last thing you want is a dried out peice of meat.
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