Dinner got mixed reviews tonight! Allison and I both enjoyed this meal, but I definitely don't think it's as good as baked (or fried) Chicken Parmesan. I love the crispy chicken, and this was a little soft. BUT....it was ridiculously easy to prepare so that gives it an extra "star" in my opinion! Brian however was not a fan of this. Not sure why!
As this cooked throughout the day, the sauce around the edges of the crockpot were beginning to burn a little. I didn't stir it though because if I was making this while at work, it would burn anyways, so I wanted to see how bad it would get. Thankfully it wasn't too bad! And personally, I liked the overcooked pieces! This is a recipe that you definitely need to use crockpot liners with! Clean-up could have been a nightmare without them!!
4 raw skinless boneless chicken breasts (I used 7 chicken tenders)
1 cup flour
2 eggs, lightly beaten
1 1/2 cups panko bread crumbs
1/3 cup freshly grated parmigiano reggiano cheese (plus extra for sprinkling)
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
1 jar of your favorite marinara sauce
1 cup shredded mozzarella cheese (I forgot to add!!)
Fresh parsley or basil for garnish (I omitted)
Apply cooking spray to the inside of your crock pot. (I used a crockpot liner AND sprayed the inside of the liner w/cooking spray). Next, set up three shallow bowls. In the first bowl, place the flour and half of the salt and pepper. In the second bowl, place the lightly beaten egg. In the third bowl, place the panko bread crumbs, the parmigiano reggiano, the rest of the salt and pepper, and the Italian seasoning. Take your chicken breasts one at a time, and dip them first in the flour, coating completely. Next coat with the egg mixture. Finally, coat with the panko mixture. Then place the chicken breast in the bottom of your crock pot. Repeat with the other chicken breasts.
Pour your marinara sauce around the sides of the chicken breasts. (Around, not on top – this will keep the tops crispy.) (Okay this is impossible to do! So, pour some sauce on the bottom before adding chicken, then as you layer the chicken, pour a little more around the edges, and finish by pouring the rest over the sides of the top layer). Sprinkle a few more tablespoons of the parmigiano reggiano cheese on top of the breasts. Cover and cook on low for 7-9 hours. During the last hour of cooking, top the chicken with the shredded mozzarella cheese so that it can melt and get nice and bubbly. Garnish each serving with fresh parsley or basil. Serve with spaghetti or angel-hair pasta.
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