Chicken Parmesan with Slow Cooker Marinara Sauce

Chicken Parmesan with Slow Cooker Marinara Sauce


  1. 1/2 cup Italian seasoned Panko bread crumbs
  2. 2 tablespoons all-purpose flour
  3. 2 tablespoons grated Parmesan cheese
  4. 2 cloves garlic, minced
  5. 1 large egg, beaten
  6. 1 tablespoon milk
  7. 1 package (1 lb.) thin sliced chicken breasts
  8. 3 tablespoons olive oil
  9. 1 1/2 cups Slow Cooker Marinara Sauce
  10. 8 ounces fresh Mozzarella cheese, sliced
  11. Grated Parmesan cheese


  1. Place bread crumbs, flour, Parmesan cheese and garlic in a large resealable plastic bag. Seal and shake to combine.
  2. In a large bowl, beat egg and milk. Dip chicken in egg mixture. Let excess drip back into bowl, then place in bag with crumbs.
  3. Shake two pieces of chicken at a time in bag until coated. Remove from bag and place on a plate. Repeat with remaining chicken until all pieces are coated.
  4. Spray a 13×9-inch baking pan with nonstick cooking spray; set aside.
  5. In a large skillet heat olive oil over medium-high heat. Cook chicken a few pieces at a time until golden brown, turning once, about 4 minutes. Place cooked chicken in baking pan.
  6. Heat Broiler on HIGH.
  7. Spoon marinara sauce over chicken pieces. Top with Mozzarella cheese slices.
  8. Broil 5 minutes or until cheese is melted.
  9. Sprinkle with Parmesan cheese and sprinkle with parsley.

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