Monday, June 16, 2014

Chicken Parmesan

I hope everyone had a great weekend, and all you dads had a great Father's Day!

If you missed it, head over to HerKentucky for my KY Bourbon Barrel Beer Cheese recipe in celebration of the Winchester Beer Cheese Festival!

So this is more of an undone Chicken Parmesan.  What do I mean?  Well, the chicken isn't breaded and fried first!  Not only unhealthy, but it's also time consuming.  Instead, I browned some bread crumbs and sprinkled them on top because if not, you would end up with soggy chicken.  That's not good!

Chicken Parmesan
 {Chicken Parmesan}

Layering the ingredients in the crock-pot
 {Layering the ingredients in the crock-pot}

Chicken Parmesan

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1 recipe of homemade marinara sauce (1-16 oz jar of marinara sauce)
3 cups shredded mozzarella cheese
3 tablespoons butter
1/2 cup breadcrumbs
1/4 cup Parmesan cheese
  1. Place a thin layer of sauce on the bottom of the crockpot.
  2. Place chicken on top of sauce.
  3. Cover chicken with 2 cups of cheese.
  4. Top cheese with remaining sauce.
  5. Cook on low for 6-8 hours or until chicken is done.
  6. In a small saucepan, heat butter until melted.
  7. Add breadcrumbs and toast until browned.
  8. Add Parmesan cheese to the breadcrumbs and remove from heat.
  9. Serve chicken with sauce, sprinkled with more cheese (if desired) and with 2 tablespoons toasted breadcrumbs.
I am no stranger to Chicken Parmesan; I've made it too many times to count!  In fact, the hubby said this was the version that he loved the best!  I had to agree; I didn't mind eating this for lunch for two days straight!

Have you tried making Chicken Parmesan?  Have you tried an undone version like this?

Pin It

No comments:

Post a Comment