4 boneless, skinless chicken breast halves
½ cup Italian Seasoned Bread Crumbs
¼ cup Parmesan Cheese
¼ teaspoon fresh ground black pepper
¼ teaspoon kosher salt
1 tablespoon olive oil
1 egg, beaten
8 slices or 1 cup mozzarella cheese
1 cup of your favorite jarred marinara sauce
Spread the 1 tablespoon of olive oil into the bottom of your crock-pot.
Beat 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 crock-pot.
Layer several slices or 1 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 5-6 hours or high for 3.
Serve over your favorite pasta or over white rice.
Variation from chef-in-training