|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 59g||75%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken parmesan always seems like a hassle to cook. There is so much preparation that it's not the most enticing meal you want to cook after a long day at the office. It's much easier to plop a chicken breast on the grill and steam some vegetables to go along with it. But let's be honest, who doesn't want to eat juicy chicken oozing out parmesan cheese while it's bathed in a rich spaghetti sauce? Your mouth watered at the thought, didn't it?
Fortunately for you and your stomach, this crock pot recipe is sure to bring this scrumptious meal into your home more often during those long weeknights. With a little preparation in the morning, this dish will cook all day until you need to plop it in the oven to melt the mozzarella and parmesan cheeses on top right before you serve it over pasta, rice, or noodles!
- 2 tablespoons vegetable oil
- 6 to 8 boneless chicken breast halves
- Salt, pepper and Italian seasoning (to taste)
- 2 cups spaghetti sauce
- 1 bay leaf
- Garlic (clove or powder)
- 1 cup Mozzarella cheese (shredded)
- Garnish: Parmesan cheese
- 12 ounces uncooked pasta, rice or noodles
Heat oil in a skillet over medium heat. Brown chicken with a sprinkling of salt, pepper, and Italian seasoning.
Mix spaghetti sauce, bay leaf, and garlic in crockpot. Put the chicken in the sauce and cook on LOW for 5 to 6 hours, or until the chicken is cooked through and tender.
Remove chicken and sauce to a casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 F oven until bubbly and the cheese is melted.
Serve chicken with sauce over cooked pasta, spaghetti squash, or rice.