I love Chicken Parmesan. Especially at our family’s favorite to-go-to place – Carrabba’s. They have a dish where it’s crusted Parmesan chicken with arugula and it is my absolute favorite and it comes with so much food that I have leftovers for the next day’s lunch…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 3h 55 minutes  ]

• 2 large chicken breast or 4 small chicken breasts
• 3 tablespoons Italian seasoning
• 1/4 cup grated parmesan cheese
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 teaspoon granulated garlic
• 1/2 teaspoon onion powder
• 6 slices of mozzarella or provolone cheese
• 28 ounces tomato sauce
• 2 tablespoons olive oil
• 3/4 cup breadcrumbs
• 1-2 eggs, I used 2 medium eggs
• Salt and pepper to taste
• Optional:
• Angel Hair pasta

Preparation Method

1. Add 2 tablespoons of olive oil into the bottom of your slow cooker.
2. In a small mixing bowl, whisk the eggs until beaten.
3. In a medium mixing bowl add bread crumbs, Parmesan cheese, pepper, and salt, stir until combined.
4. Dredge chicken into the egg mixture, then into the breadcrumb mixture, coating both sides of the chicken.
5. Place the chicken breast pieces in the bottom of the slow cooker.
6. In a medium mixing bowl stir together tomato sauce, Italian seasoning, salt, sugar, granulated garlic and onion powder.
7. Cover chicken with the sauce.
8. Layer mozzarella cheese on top, add more cheese if you want – the cheesier the better.
9. Close lid and cook on low for about 4-5 hours or until chicken is done.
10. Serve with angel hair pasta and garnish with more cheese and parsley. 

Enjoy it!!

Source

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