Crock-Pot Chicken Parmigiana

If you miss Italian food due to the whole low-carb/no pasta thing, have I got great news for you. It's an Italian meal, involving a few easy steps, and the ever-so-lovely crock-pot. This one is a little work, so you want to make it on a day that you know you will have a little extra time in the morning. This isn't one you can rush. By the way, notice ingredient that is number eight on the list...drum roll please...it's eggplant.(my new favorite)

You will need the following ingredients:
6 whole chicken breast (or 6 halves)
2 eggs
2 tsp salt
1 tsp ground black pepper
1 cup pork rind crumbs
1/2 cup Parmesan Cheese grated
1/2 cup butter or margarine
1 small eggplant, peeled, cut into
3/4-inch slices
1 can (10 1/2oz) low carb pizza sauce
12 slices Mozzarella cheese
1/4 cup Parmesan cheese to sprinkle on top

Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Mix pork rind crumbs and Parmesan Cheese into separate bowl for dredging the meat in. Dip chicken into egg then coat with crumbs.

In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese.

If you want my opinion, which I hope you do since you are bothering to read my blog, it's the crumbled pork rinds that make the meal. Very crunchy, flavorful.