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  Slow Cooker Chicken Parmesan
   Poultry
   Kate
   8/13/2015
Ingredients:
Serves 6

6 (6-8 ounce) boneless, skinless chicken breasts, trimmed.
Salt and Pepper.
5 teaspoons olive oil
1 onion, chopped
1 (6 ounce) can tomato paste
1 (up to 4) garlic cloves, large minced
3/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes, drained.
1 Tablespoon cornstarch
1 Tablespoon water
6 ounces mozzarella cheese, shredded (1 1/2 cups)
1/4 cup grated Parmesan cheese
3 Tablespoons chopped fresh basil
1/3 cup panko bread crumbs
1 Tablespoon minced fresh parsley
Instructions:
1. Season chicken with salt & pepper. Heat 1 Tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion, tomato paste, garlic, 1/2 teaspoon oregano, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook until onions are softened and tomato paste is rust-colored, about 4 minutes.

2. Transfer tomato paste mixture to slow cooker & stir in tomatoes. Dissolve cornstarch in water & stir into tomato mixture. Place chicken
breasts on top of tomato mixture with tapered ends pointing toward control panel. Cover & cook until chicken registers 160 degrees,
3-4 hours on low.

3. Combine mozzarella & 2 Tablespoons Parmesan in bowl. Sprinkle chicken with 2 Tablespoons basil, followed by mozzarella mixture. Cover & let sit in turned off cooker until cheese is melted, about 15 minutes.

4. Meanwhile, combine panko and remaining 2 Teaspoons oil in 12-inch nonstick skillet over medium heat & cook, stirring often, until well browned, 3 to 5 minutes. Transfer panko to bowl, let cool for 5 minutes, then stir in parsley, remaining 2 Tablespoons Parmesan, remaining 1 Tablespoons basil, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt & 1/8 teaspoon pepper. Sprinkle panko mixture over cheese. Serve.
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