No frying. No baking. Just simple and delicious.
1 Tbs. olive oil
3-4 boneless, skinless chicken breast halves
1/2 cup Italian Seasoned bread crumbs (I recommend whole wheat)
1/4 cup fresh Parmesan cheese, finely grated
Several dashes ground black pepper
1/4 tsp. sea salt
1 whole large egg, beaten
1-2 cups shredded mozzarella cheese *1/2 cup per chicken breasts
25 oz. jar of favorite spaghetti sauce
Spaghetti noodles, cooked
Pour olive oil into the bottom of your crock pot. Tilt pot to make sure it evenly coats bottom surface.
In a small bowl, beat egg; set aside.
In a separate bowl, combine bread crumbs, Parmesan cheese, salt, and pepper.
Dip each chicken breast into the egg, then into the bread crumb mixture, coating both sides evenly.
Place the chicken into the bottom of the crock pot. Sprinkle 1/2 cup mozzarella cheese over each chicken breast. Pour whole jar of sauce over the top.
Cook, covered, on LOW for 6-7 hours, or on HIGH for 3-4 hours. Serve over warmed, cooked spaghetti noodles. Top with additional Parmesan cheese.