Chicken and Eggplant Parmigiana Recipe

Chicken and Eggplant Parmigiana Recipe

1 tsp of dried or freshly-chopped basil
1 tsp of powdered oregano
1 tsp of chopped parsley
2 Tbsps of Parmesan cheese
3 pc of breasts of chicken
1 tsp of salt
1 pc of egg
1 c of bread crumbs (dry)
1.25 c of butter
1/4 tsp of pepper
1 canned pizza sauce (10.5 oz)
6 Mozzarella cheese slices

Whisk the salt, pepper, and egg in a small bowl ’til well-blended. Set aside. Meanwhile, place a large nonstick skillet with butter (reserve about 1 tsp for greasing) over medium heat.

Dip each piece of chicken into the egg mixture; and coat it with the crumbs. When butter melts, fry the breaded chicken ’til both sides are golden. Remove from heat. Transfer chicken to a platter with paper towels to drain excess oil.

Grease the crockpot using the remaining butter.

Form a bed of eggplant slices on the bottom of the crockpot, to be followed by a layer of breaded chicken pieces. Combine pizza sauce with 1.5 Tbsps of Parmesan, basil and oregano in a small bowl. Pour this over the chicken.

Put on the lid. Set heat to low. Cook for about 6 hours. Top chicken with sliced Mozzarella; and then sprinkle with chopped parsley.

Put the lid back on. Continue cooking ’til cheese melts. Garnish each chicken piece w/ a sprig of parsley, and sprinkle with the remaining Parmesan.

>> Chicken and Eggplant Parmigiana Recipe