Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCrock_pot - Chicken Parmigiana
Famous Authors (View All Authors)
Crock_pot - Chicken Parmigiana Post by :garylintern Category :Learning Kitchen Author :Unknown Date :January 2012 Read :773

Click below to download : Crock_pot - Chicken Parmigiana (Format : PDF)

Crock_pot - Chicken Parmigiana

3 whole chicken breasts (or 6 halves)
1 egg
1 tsp. salt
1/4 tsp. pepper
1 cup dry bread crumbs
1/2 cup butter
1 small eggplant, cut into large slices about 3/4" thick
1 10 1/2oz. jar or can pizza sauce
6 slices mozzarella cheese
Parmesan Cheese


Cut chicken breasts into halves if necessary.

In a bowl beat egg, salt and pepper. Dip chicken into egg and coat with crumbs.

In a large skillet or slow cooking pot with browning unit, saute chicken in butter. Arrange eggplant and chicken in pot, placing eggplant on bottom. Pour sauce over chicken. Cover and cook on low 6-8 hours.

Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes more.
If you like this book please share to your friends :
NEXT BOOKS

Crock_pot - Chicken -  Chicken Ragout Crock_pot - Chicken - Chicken Ragout

Crock_pot - Chicken -  Chicken Ragout
2 tablespoons vegetable oil 1 onion -- chopped 1 (3-lb) frying chicken -- cut up, with giblets 2 tablespoons chopped parsley 1 teaspoon ground cumin 1 1/2 cups chicken stock 2 potatoes -- peeled and diced 1/4 cup fresh lemon juice 1 egg -- beaten 2 tablespoons chopped dill Brown chicken and giblets with onion in a skillet. Put potatoes in the bottom of the crock pot and place browned chicken and onion on top. Add parsley, cumin and 1 1/2 cups stock; cover and cook on low for 6 to 8 hours. When ready to serve, stir in lemon juice.
PREVIOUS BOOKS

Crock_pot - Chicken -  Chicken Cordon Bleu Crock_pot - Chicken - Chicken Cordon Bleu

Crock_pot - Chicken -  Chicken Cordon Bleu
6 chicken breast halves, boneless, skinless---pounded to flatten slightly 6 thin slices of ham 6 thin slices of Swiss cheese 1/4 cup flour seasoned with salt, pepper, and cayenne to taste 1 pound mushrooms thinly sliced 1/2 cup chicken broth 1/4 cup parmesan cheese, grated 2 (10 3/4 oz.) cans of cream of mushroom soup Place a slice of ham and a slice of cheese on each flattened chicken breast and roll up. Secure with toothpicks and roll each in seasoned flour to lightly coat. (This part can be assembled the night before). Place sliced mushrooms and chicken broth into the
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT