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Chicken Parmesan by


3 lb boneless, skinless chicken breasts
24 oz jar marinara sauce
14.5 oz can diced tomatoes with basil, garlic,
and oregano
1 tablespoon dried Italian seasoning
1 cups shredded Parmesan cheese
2 tablespoons butter
1 cups panko breadcrumbs
teaspoon garlic salt


Place chicken in a 5- to 7-quart slow cooker.
Stir together marinara, tomatoes, and Italian
seasoning; pour over chicken. Cover and cook
on Low 6 to 7 hours or until chicken is
tender. Sprinkle Parmesan over top of chicken;
cover and cook on High 30 minutes or until
cheese is melted (Reserve 6 portions chicken
with sauce for Meal 3). Melt butter in a medium
nonstick skillet over medium heat; add
breadcrumbs and garlic salt, and cook 4
minutes or until golden brown, stirring often.
Sprinkle breadcrumb mixture over chicken just
before serving.

Serve with angel hair pasta.

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