Sunday, March 16, 2014

Chicken Parmesan

 4 boneless, skinless chicken breast halves
1/2 cup bread crumbs (I use gluten free bead crumbs)
1/4 cup shredded parmesan cheese
1/2 teaspoon Italian Seasoning
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
1 tablespoon olive oil
1 beaten egg
sliced mozzarella cheese
1 (26-ounce bottle) favorite jarred marinara sauce

--spread the 1 tablespoon of olive oil into the bottom of your Bean Pot
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the Bean Pot
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
-- place lid on top, cook on 375 for 1 hour. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta. 

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