Chicken Parmesan


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


  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 13x9-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 basil leaves. 

Serves: 4-6

TEST KITCHEN TIP: Serve Chicken Parmesan over your favorite pasta or on a sub roll.

ChickenMain courseSlow cookerSlow cookers

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