- 2 skinless chicken breasts
- 1 egg
- 85g breadcrumbs
- Olive oil
- 1 tin chopped tomatoes
- 1 garlic clove
- 2 thin slices of cheddar cheese
- 80g finely grated parmesan cheese
- Salt and pepper
- Dried mixed herbs
This is a quickish slow cooker meal – get it in the cooker for 1pm and you dinner is ready at 5.30pm.
You can also make the tomato sauce the day before to speed prep time. (Remember to heat it up before putting it in the slow cooker)
Because my slow cooker isn’t a large model, I sliced the chicken breasts in half, length ways to ensure they lay on top of the sauce. I also managed to make 2 chicken breast serve to adults and 2 kids.
For the sauce:
Chop an onion finely and fry in olive oil for approx. 5 minutes, add the chopped garlic and fry for another 1 minute. Then add the chopped toms and turn to low for 20 minutes, placing a lid on your frying pan.
Now for the chicken. If the breasts are quite large, place on a chopping board, cover with cling film and flatten with a mallet.
Line up 1 egg beaten in a largish bowl with salt and pepper, another large dish with breadcrumbs mixed with some dried herbs and have your frying pan on a medium heat with a little more olive oil. Now dip each chicken breast in the egg, turning to coat evenly, then dip into the breadcrumbs, ensuring both sides are coated. Now fry quickly for 3 – 4 mins so they are golden brown and turning the breasts once during the process. I chose a large frying pan that accommodates the 2 chicken breasts so that I cook them all at the same time.
Pour the pasta sauce into the slow cooker and place the breasts on top. Cover and cook on low for 4 hours.
Then place the cheddar cheese on top of each breast and sprinkle with parmesan. Now cover again and cook on high for 20 minutes.
I served this with speedy microwave rice and some carrots.