Ingredients:

  • 6 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly whisked
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese (plus extra for topping)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or neutral oil
  • 24 oz marinara sauce (good quality)
  • 1/4 cup fresh basil leaves, roughly chopped
  • 12 oz low-moisture mozzarella cheese (sliced or shredded)

Instructions:

  1. Butterfly or lightly pound chicken breasts to an even 1/2-inch thickness. Season lightly with salt and pepper.
  2. Set up a breading station: Dish 1 with flour, Dish 2 with whisked eggs, and Dish 3 with Panko, 1/2 cup Parmesan, Italian seasoning, and garlic powder.
  3. Dredge each piece sequentially: Flour -> Egg -> Panko Mixture, pressing the coating firmly onto the chicken.
  4. Heat oil in a large skillet over medium-high heat. Quickly sear the breaded chicken for 1-2 minutes per side until lightly golden brown. This step is recommended for texture.
  5. Pour about 1 cup of marinara sauce onto the bottom of the slow cooker insert, spreading to coat. Arrange the seared chicken pieces in a single layer over the sauce.
  6. Spoon a generous layer of marinara over each piece of chicken and sprinkle with fresh basil.
  7. Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the chicken reaches an internal temperature of 165°F (74°C).
  8. During the final 30 minutes of cooking, top each piece of chicken with mozzarella slices/shreds and the remaining grated Parmesan cheese. Cover and allow the cheese to melt completely.
  9. Let the dish rest for 5 minutes before serving directly from the pot, spooning extra sauce over the top.