• 4 boneless skinless chicken breast halves
• 1 tbsp olive oil
• 1/2 cup bread crumbs
• 1/4 cup grated parmesan cheese
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1 egg
• 1 small brick of mozzarella cheese
• 24 oz jar of favorite marinara sauce

1. Spread the olive oil in bottom of slow cooker (if using a Crockpot, bottom of stoneware insert).

2. In a bowl, whip egg with a fork.

3. In a seperate bowl, combine bread crumbs, parmesan cheese, Italian seasoning, salt and peppper and mix well.

4. Dip the chicken into the egg, then dip into the bread crumb mixture coating both sides.

5. Place chicken on bottom of slow cooker.

6. Layer each chicken breast with 2 to 3 slices of mozzarella cheese.

7. Pour entire jar of marinara sauce over chicken breasts.

8. Place lid on slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. Serve as is or with your favorite pasta.

9. Enjoy!

    

   source : faniemay420

   

• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 1/2 medium yellow pepper, julienned (optional)
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole, sliced red onions and sour cream

1. In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
2. While chicken is marinating, prepare and cut your peppers and onions.
3. In a large cast-iron or other heavy skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
4. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
5. Spoon filling down the center of tortillas; fold in half. Serve with desired toppings.

source : COOK