Search This Blog

Loading...

Wednesday, September 22, 2010

Lime Chicken Parmigian


Serves 4-6

2 large chicken breasts
1 egg
1 tsp garlic salt
1 lime
1/4 tsp pepper
1 cup dry bread crumbs
1 T canola oil
1 (26 oz) can pasta sauce
1/2 to 1 cup mozzarella cheese (depending how cheesy you like it)

Cut the chicken breasts in half so that you have 4 pretty large pieces of meat.  Then cut them almost in half horizontally (butterfly it).  Open up the chicken and sprinkle the garlic salt evenly on each of the pieces of chicken.  Then take 1/4 of the lime and squeeze the juices over the top of the salt.  Place the meat back together.  Beat the egg and mix the pepper in a small bowl.  Carefully take the chicken and dip them in the egg and then roll in breadcrumbs.  In a pan, heat the oil.  Brown the chicken for about 30 seconds on each side.  Then place in slow cooker.  Pour the pasta sauce over the chicken and then sprinkle the mozzarella cheese on the top.  Cover and cook on LOW for about 3 hours.  Serve over pasta.

Review:
The lime adds a little twist to your normal chicken parm.  I love this type of dish.  If you do too try these others out as well:  Uncle Gary's Italian chicken and Italiano Chicken.  I think this would work really well in the oven as well.  Try it out, let me know.  4 stars

Like This Post? Follow 365 Days of Slow Cooking by e-mail

No comments:

Post a Comment