INGREDIENTS:
For the chicken:
4 boneless, skinless chicken breasts
1 cup (250 ml) all-purpose flour
1 cup (250 ml) bread crumbs
1 cup (250 ml) grated Parmesan cheese, divided
1/2 cup (125 ml) grated mozzarrella cheese
2 eggs, lightly beaten with 1/2 cup water
1 tablespoon (15 ml) dried basil
1 tablespoon (15 ml) dried oregano
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) freshly ground black pepper
4 boneless, skinless chicken breasts
1 cup (250 ml) all-purpose flour
1 cup (250 ml) bread crumbs
1 cup (250 ml) grated Parmesan cheese, divided
1/2 cup (125 ml) grated mozzarrella cheese
2 eggs, lightly beaten with 1/2 cup water
1 tablespoon (15 ml) dried basil
1 tablespoon (15 ml) dried oregano
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) freshly ground black pepper
For the sauce:
1 28-ounce (796 ml) can crushed tomatoes
1 8-ounce (230 g) can plain tomato sauce
1 tablespoon (15 ml) tomato paste
2 cloves garlic, minced
1 tablespoon (15 ml) dried basil
Salt, to taste
Freshly ground black pepper, to taste
1 28-ounce (796 ml) can crushed tomatoes
1 8-ounce (230 g) can plain tomato sauce
1 tablespoon (15 ml) tomato paste
2 cloves garlic, minced
1 tablespoon (15 ml) dried basil
Salt, to taste
Freshly ground black pepper, to taste
For the pasta:
2 2/3 cups (8 ounces) uncooked penne pasta
1/2 cup (125 ml) water
2 2/3 cups (8 ounces) uncooked penne pasta
1/2 cup (125 ml) water
DIRECTION:
1.) Start by breading the chicken. In a large bowl combine the bread crumbs, 1/2 cup of the Parmesan cheese, dried basil, dried oregano, garlic powder, onion powder, salt, and freshly ground pepper. Stir well to combine all ingredients. Place all-purpose flour in a separate bowl and the eggs in yet another bowl.
2.) Pound the chicken out slightly by placing between two pieces of plastic wrap or parchment paper. Using a meat mallet or a rolling pin, lightly pound chicken breast, mainly in the middle and along the thickest side, to an even thickness.
3.) One by one, bread the pounded chicken breasts. Start by dredging the chicken breasts in the flour, then shaking off excess. Then dip the chicken breast into the egg, making sure it’s completely covered. Let excess egg drip off, then place in the bread crumb mixture. Cover to fully coat, then press lightly to make sure the bread crumbs stick to the chicken. Move to a plate and repeat with the remaining chicken breasts.
4.) Place all of the ingredients for the sauce into the slow cooker and stir well to fully combine all ingredients. Place breaded chicken breasts on top. Cover tightly with a lid, turn heat to “Low” and cook for 4 hours.
5.) After chicken has mostly cooked, remove lid and carefully transfer chicken breasts onto a plate. Add penne pasta and 1/2 cup of water and stir well to combine. Return the chicken to the slow cooker. Cover tightly again and cook for 20 minutes.
6.) When pasta is nearly cooked, remove lid from slow cooker one more time. Evenly distribute the mozzarella cheese, and the remaining 1/2 cup of Parmesan cheese, among the chicken breasts. Cover tightly with a lid again and continue cooking another 20 – 30 minutes, until the cheese has melted and the pasta is completely cooked through.
