Ingredients:

  • 1.5 lbs chicken breast, approximately 4 pieces
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • 3 tbsp extra virgin olive oil
  • 24 oz marinara sauce
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp granulated sugar
  • 1.5 cups shredded low-moisture mozzarella cheese
  • 1/4 cup fresh basil, chiffonade

Instructions:

  1. Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of Panko, Parmesan, and dried oregano.
  2. Pat the chicken breasts dry with paper towels. Coat each breast in flour, dip into the egg wash, and then press firmly into the Panko mixture until fully coated.
  3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown (this develops the flavor and sets the crust).
  4. In the slow cooker, combine marinara sauce, minced garlic, red pepper flakes, and sugar. Stir to combine.
  5. Place the seared chicken breasts into the sauce. Cover and cook on Low for 2.5 to 3 hours until the chicken reaches an internal temperature of 74°C.
  6. Sprinkle the shredded mozzarella cheese evenly over the chicken breasts. Cover and cook for an additional 15-20 minutes until the cheese is bubbly, melted, and stretchy.
  7. Garnish with fresh basil and serve.