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Chicken Parmigiana




  1. Cut whole chicken breasts into halves.
  2. In bowl, beat egg, salt and pepper.
  3. Dip chicken into egg then coat with crumbs.
  4. In large skillet, sauté chicken in butter or margarine.
  5. Arrange eggplant and chicken in slow cooker with eggplant on bottom.
  6. Pour pizza sauce over chicken.
  7. Cover and cook on LOW for 6 to 8 hours.
  8. Add mozzarella cheese 15 minutes before serving.
  9. Top with Parmesan cheese.

Yield: 6 servings


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