Pollo alla parmigiana nella pentola a cottura lenta con salsa per spaghetti

Ingredienti

• 4 boneless skinless chicken breasts ((about 1 pound total))
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 large egg
• 1 cup whole milk
• 1 cup Italian seasoned bread crumbs
• 1/3 cup freshly grated parmesan cheese
• 4 cups marinara sauce (or spaghetti sauce, divided)
• 2 cups freshly shredded mozzarella cheese (divided)
• chopped Italian parsley (for garnish)

Preparazione

1. 1

   Sprinkle chicken breasts with salt and pepper.

2. 2

   In a shallow bowl, whisk together egg and milk.

3. 3

   In a second shallow bowl, combine bread crumbs and parmesan cheese.

4. 4

   Dip each chicken breast into the egg mixture and then into the bread crumb mixture, coating both sides well.

5. 5

   Spread ½ cup marinara sauce in the bottom of the slow cooker. Place coated chicken breasts in a single layer over the sauce.Sprinkle 1 cup of mozzarella cheese evenly over the chicken, then pour the remaining sauce over the top.

6. 6

   Cover the crockpot and cook on LOW for 5 hours. Confirm that the chicken is cooked through by inserting a cooking thermometer into the thickest portion of chicken. The internal temperature should be 165°F.

7. 7

   Once the chicken is cooked, sprinkle the remaining mozzarella cheese over everything. Cover, and continue cooking for about 15 minutes longer, or until the cheese melts.

8. 8

   Garnish with fresh chopped parsley and basil and serve.