Chicken parmigiana is a dish with its roots in Italian cuisine, specifically in the region of Emilia-Romagna, where Parmesan cheese is an emblematic ingredient. This dish has transcended its borders and in Latin America is also known as "pollo a la parmesana" or simply "chicken parmigiana." In different Latin American countries, the preparation may vary slightly, but it retains the essence of breaded chicken, covered with tomato sauce and melted cheeses. The Italian influence on the gastronomy of countries such as Argentina, Mexico, and Chile has made this recipe very popular and adapted to regional tastes.
In Mexico, for example, it is common to serve the chicken with rice or salad, while in Argentina it is usually served with french fries or mashed potatoes. The eggplant, although not always present in the traditional version, adds a special touch and texture in some homemade variants, enriching the flavor and volume of the dish. Through the use of a slow cooker, the modern recipe optimizes preparation and allows the flavors to integrate slowly, guaranteeing juicy and well-seasoned chicken.
How to make Chicken Parmigiana in a slow cooker
Ingredients: Chicken Breasts, Egg, Salt, Black Pepper, Dry Bread Crumbs, Butter, Eggplant, Pizza Sauce, Mozzarella Cheese, Parmesan Cheese.
Steps:
Cut the whole chicken breasts in half.
In a bowl, beat the egg, salt, and pepper.
Dip the chicken in the egg and then cover it with bread crumbs.
In a large skillet, fry the chicken in butter or margarine until golden brown.
Place the chicken and eggplant in the slow cooker with the eggplant at the bottom.
Pour pizza sauce over the chicken.
Cover and cook on low heat for 6 to 8 hours.
Add mozzarella cheese 15 minutes before serving.
Top with Parmesan cheese.
With this slow cooker preparation, you will get a tender and juicy chicken parmigiana with a delicious layer of melted cheeses and a perfect combination of flavors.
