I went home to LA this past weekend and realized how much I’ve adapted to the Bay area weather. The heat in the valley was just about unbearable for me. 98 degrees? I don’t do anything but eat watermelon and lay on the floor in that weather. That’s one thing that I’ve come to love about NorCal vs SoCal. The weather surely wins.
Here’s another great recipe from my favorite crockpot source, Crockpot 365. The chicken came out moist and flavorful. I chose to serve it over linguine (my favorite kind of pasta), but anything works. The jar of marinara sauce that I used was from Trader Joe’s. The topping was easily enough for four chicken breasts, but I only used two. I would recommending cutting the recipe in half for two chicken breasts– You don’t need that much topping!
Ingredients
- 2-4 boneless, skinless chicken breast halves
- 1/2 cup Bread Crumbs
- 1/4 cup Parmesan Cheese
- 1 tsp italian seasoning
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1 TBSP olive oil
- 1 egg, beaten
- sliced or shredded mozzarella cheese
- favorite jarred marinara sauce
Directions
- Drizzle the olive oil onto he bottom of your crockpot.
- Beat the egg with in a fork in a small bowl.
- In a separate bowl, mix the bread crumbs, italian seasoning, and parmesan cheese together.
- Take the chicken and dip it into the egg, then into the bread crumb mixture. Make sure that both sides of the chicken are covered.
- Put the chicken in the bottom of the crockpot. Layer 2-3 slices or 1-2 cups of mozzarella cheese on top, depending on how much cheese you like. Cover chicken and cheese with entire jar of marinara sauce.
- Close lid and cook on low for 6-7 hours or high for 3-4. Serve with your favorite pasta.
Hi Kim, That looks delicious!! I was wondering, though, the recipe on your blog…is that already cut in half or is that the actual recipe? Thanks for posting..I’m going to have to try this!!
This looks so yummy!