Chicken Parmesan- Instant Pot - Crock Pot Multi Cooker

Remember a recipe is just a guide. Fine tune it to how you want it and how you like spice and flavor. Enjoy! Instagram---- @mandakettle42088 *If you post a picture on instagram of what you have made please use the hashtag - #vonkettlekitchen Facebook --- facebook.com/mandakettle Twitter ---- @ort_amanda Mailing ---- Box 202 Michigan Dr Groton, CT 06340 Recipe: Chicken: 2 chicken breast approx 1 inch in thickness 1 cup flour 1 tsp garlic powder 1 tsp salt 1 tsp pepper -------------------------- 3 eggs 1 tsp salt 1 tsp pepper --------------------------- 1 cup bread crumbs 1/2 cup panko 1/4 cup parmesan cheese 1 T. Italian seasoning 1 tsp salt 1 tsp pepper Pasta recipe: 2 1/2 cup chicken stock 1 tsp dried minced onion 1 tsp garlic powder 1/2 lb pasta 16 oz pasta sauce 7 oz tomato puree 1 cup shredded mozzarella cheese, divided Pound Chicken breasts until 1 inch thick, if needed. Dredge chicken breast in the flour mixture, dip in the egg mixture, and dredge in the breadcrumbs. Heat a skillet up to medium high heat. Do a couple turns of the pan of olive oil. Brown the chicken breast on each side. You are not cooking all the way through. Once brown place on a plate. Add the chicken broth, minced onion and garlic powder to the pot. Add in pasta in an even layer. Pour 3/4 of the pasta sauce gently on top of the pasta to create an even layer. Add the chicken to the pot by setting it on the pasta sauce. Pour the remaining pasta sauce over the chicken. Cook on Manual HIGH for 6 minutes if using an instant pot. If using a crock pot express cooker use the BEAN/CHILI button and cook on HIGH for 6 minutes. Allow for a 6 minute NPR before releasing the pressure manually. Carefully remove the chicken using a slotted spoon. Sprinkle with 1/2 cup of mozzarella cheese and place under a broiler for a few minutes. While the cheese is melting add the remaining cheese to the pot with the pasta. Stir, serve, and ENJOY!