Crockpot Chicken Parmigiana
poultry, soups
3 chicken breasts
1 small egg plant sliced
1 egg
10 1/2 oz can pizza sauce
1 teaspoon salt
6 slices mozzarella cheese
1/4 teaspoon pepper
1 cup dry bread crumbs
1/2 cup 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 cheeseon top. Cover and cook 15 minutes.
Yield: 6 servings
