Slow cooking chicken parmesan adds something so amazing and tasty to this tried and true family recipe. Chicken breasts stay so moist and the flavor is incredibly enhanced with the marinara. A weeknight go to recipe!
- 1 egg, beaten
- ½ cup Italian seasoned bread crumbs
- ¼ cup parmesan cheese
- ¼ tsp black pepper
- ¼ tsp kosher salt
- 4 boneless, skinless chicken breasts, cut in half
- 1 Tbsp olive oil
- 24oz/680g jar of marinara sauce
- 8oz/227g fresh mozzarella cheese, sliced into 8 medallions
In a small bowl, whisk the egg until beaten. Mix the breadcrumbs, parmesan cheese, salt and pepper together in a medium bowl. Dip the chicken into the egg, then into the breadcrumb mixture, coating both sides with egg and bread crumb mixture.
Meanwhile, heat 1 Tbsp of olive oil in a 4 quart pot. On medium heat, lightly brown each chicken breast piece, in two batches (using 1 Tbsp of olive oil for the second batch as well), 2-3 minutes per side. Set aside.
Pour a thin layer of marinara in the bottom of your pot (approximately ¼ cup). Place 4 pieces of chicken breast in the pot, on top of the marinara. Top each piece of chicken with a medallion of mozzarella, pour 1 cup of sauce over, repeat layer. Pour any remaining sauce over the top. Sprinkle with parmesan.
Bring the lidded pot to a boil for 10 minutes before place in your Wonderbag. Slow cook in your Wonderbag for 4 hours.
Serve with your favorite pasta.