March 6, 2013
CROCKPOT CHICKEN PARMESAN...CRAFTING A SPRING WREATH
I am so needing a wreath for the front door. I noticed the trees are just now beginning to show tiny signs of spring. After months of looking at brown and dull yards, we need to begin to turn our thoughts to welcoming the new season beginning with the entryway. Need some inspiration for making a new spring wreath? This is certainly a fun project to do on a weekend. I am going to try to purchase small little fun items such as birdhouses, tiny colorful birds and butterflies, flowerpots, ribbons, eggs and birds nests. How about a little inspiration?
I think we are ready for a shopping trip, don't you? I can't wait to get started on this.....
While you are shopping and crafting your new wreath, here's a fab recipe for the crockpot. Dinner will be ready by the time you have your front door decorated!
CROCKPOT CHICKEN PARMESAN
6 boneless, skinless chicken thighs or
4 large, boneless, skinless chicken breasts
1 jar of tomato basil pasta sauce-recommend Giada
1 cup milk
1 cup of Italian bread crumbs
1/2 cup grated Parmesan cheese
salt, pepper, garlic powder to taste
2 T. olive oil
2 cups of shredded mozzarella cheese
1 8 -ounce package of fettuccine
Wash and dry your chicken thighs or breasts. Mix together the milk and eggs in a mixing bowl. In a separate mixing bowl, combine the bread crumbs and the parmesan cheese. Soak the thighs in the milk/egg mixture, then dredge in the bread crumb mixture.
Spray your crockpot with cooking spray and place 2 T. olive oil in the bottom of the crockpot. Pour in one cup of the pasta sauce. Place chicken thighs on top of the sauce. Sprinkle the seasonings over each thigh. Pour the remaining pasta sauce over the thighs, sprinkle with mozzarella cheese. Set the crockpot to low for 3-4 hours.
Serve over cooked fettuccine and sprinkle with additional parmesan cheese!