| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry, Crockpot |
6 |
Servings |
INGREDIENTS
| 3 |
|
Whole chicken breasts |
| 1 |
|
Egg |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Dry bread crumbs |
| 1/2 |
c |
Butter |
| 1 |
sm |
Eggplant; cut into lg slices |
| 10 1/2 |
oz |
Can pizza sauce |
| 6 |
sl |
Mozzarella cheese |
|
|
Parmesan cheese |
INSTRUCTIONS
If using whole chicken breasts, cut into halves. In bowl, beat egg, salt,
and pepper. Dip chicken into egg. Then coat with crumbs. In large skillet
or slow-cooking pot with browning unit, saute chicken in butter. Arrange
eggplant and chicken in pot (place eggplant on bottom or it will not cook
completely). Pour pizza sauce over chicken. cover and cook on low 6 to 8
hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and
cook 15 minutes.
Posted to recipelu-digest Volume 01 Number 266 by James and Susan Kirkland
<kirkland@gj.net> on Nov 17, 1997
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