Ingredients

The following ingredients have 4 Servings
  • 6 (6- to 8-ounce) boneless, skinless chicken breasts
  • Salt and pepper
  • 5 teaspoons olive oil
  • 1 onion (chopped)
  • 1 (6-ounce) can tomato paste
  • 4 garlic cloves (minced)
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 (28-ounce can) diced tomatoes, drained well
  • 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

Instruction

  • Season chicken with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and add the onion, tomato paste, garlic, 1/2 teaspoon oregano, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are soft and tomato paste is rust-colored.
  • Place tomato paste mixture to slow cooker and stir in drained tomatoes.
  • Dissolve the cornstarch in water and stir into tomato mixture.
  • Shingle, or lay the chicken breasts on top of tomato mixture with tapered ends pointing toward control panel, slightly overlapping each other. Cover and cook on low until chicken reaches 160 degrees, 2 1/2 to 4 hours.
  • Combine mozzarella and 2 tablespoons Parmesan in a bowl.
  • Sprinkle the chicken with 2 tablespoons chopped basil and top with the mozzarella mixture. Turn off the slow cooker with the lid still on and let it sit until the cheese is melted.
  • While cheese is melting, heat remaining 2 teaspoons oil and Panko crumbs in 12-inch nonstick skillet over medium heat and cook, stirring often, until well browned, 3 to 5 minutes.
  • Transfer the toasted panko crumbs to a bowl. Let the crumbs cool slightly and stir in the remaining 2 tablespoons Parmesan, remaining 1 tablespoon basil, remaining 1/4 teaspoon oregano, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle panko mixture over cheese. Serve over pasta.