2-4 chicken breasts, boneless/skinless
1/4 cup panko crumbs
1/4 cup bread crumbs
1/2 tsp herbs de Provence
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/4 cup grated Parmesan cheese
1 egg, beaten
1 cup grated mozzarella cheese (3/4 for chicken, 1/4 for topping), plus extra for last-minute goodness
1 jar of your fave marinara sauce, or 2-3 cups your favorite homemade
1 tbsp olive oil, to grease crock pot
DIRECTIONS
Whisk egg in a shallow bowl
In another bowl, mix together bread crumbs and panko crumbs
Add herbs de Provence, garlic powder, salt, and pepper
Mix well (fingers are best tools for this in my opinion!)
Add Parmesan…
Using a paper towel, pat dry chix breasts
This helps the egg & breading to stick better
Grease crock pot/slow cooker with olive oil
Ready, set, go…. 🙂
Dip each breast in the egg- let extra egg drip off
Then dunk in breading and cover breasts completely
Place in crock pot it so that they are not overlapping
Cover chicken with mozzarella (about 3/4 cup)
Top with entire jar of marinara…
Make sure all of the breasts are completely covered
Then top with remaining mozzarella (about 1/4 cup)
Cover, turn slow cooker to high, and let cook for 3 1/2 hours
(If setting on low heat, then cook for about 6)
Just before the chicken is ready, about 20 minutes prior, begins cooking orzo
Biol water, cook pasta, and drain
(I always add salt to my pasta water, even for orzo)
When chicken is ready, it’ll look awkward ans saucy- don’t worry, it’s supposed to!
If you want at the last minute, top with a wee extra mozzarella
(’cause who doesn’t love cheesy goodness on their Chicken Parm??!)
With crock pot off now, set cover back on just to allow the cheese to melt
When melted and delicious looking, remove chicken breasts with a spatula
Stir sauce around and get ready to plate!
I start by putting a little sauce on plate underneath the orzo…
Then scoop some orzo on there…
And add a chicken breast to the goodness
Top with a little extra sauce and enjoy!!
