Chicken Parmesan {crock-pot}

It's summer time and it's hot and some days there is NO WAY I want to turn on the oven. Here is a recipe that is so quick and easy and yet such a hearty meal. We enjoy Chicken Parmesan pretty much anyway it's cooked up, but this was a great way to cook it in a crock-pot.

Chicken Parmesan {crock-pot}
recipe found at Chef in Training, originally from A Year of Slow Cooking

4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned Bread Crumbs or Panko Breadcrumbs
1/4 cup Parmesan Cheese
1/4 tsp  black pepper
1/4 tsp  kosher salt
1 tbsp olive oil
1 egg, beaten
sliced fresh mozzarella cheese
favorite jar of spaghetti sauce (or use homemade)
1 box spaghetti pasta (make according to directions)

Spread the 1 tbsp of olive oil into the bottom of your crockpot stoneware insert. (don't forget the awesome crock-pot bags, live-savers for sure).

Beat the egg with a fork in a separate bowl. Mix the bread crumbs with the seasonings and the Parmesan cheese in a separate bowl or plate. Dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings.

Place the chicken breast pieces in the bottom of the crockpot. Cover chicken with entire jar of marinara sauce. Close lid and cook on low for 6 to 7 hours (or high 3 to 4 hours), about 1 hour before the meal is done add slices of mozzarella cheese on top, depending on how much cheese you like, more or little is okay. Cover lid and cheese will melt.

Boil water and begin cooking your spaghetti noodles to your liking. Serve chicken on top of a bed of spaghetti noodles for a delicious summer time meal, without heating your house with the oven.