Thompson Girls' Recipes

Crockpot Chicken Parmesan 4-6 boneless, skinless chicken breasts (frozen of non) 1/2 Cup italian seasoning breadcrumbs 1/2 Cup shredded parmesan 1/4 tsp black pepper 1 tsp salt 1 Tbs olive oil 1 egg 2 Cups shredded mozzarella 1 jar marinara sauce pour olive oil in bottom of crockpot, beat egg, dip chicken in egg then coat in breadcrumbs/parmesan cheese mixture (if using frozen chicken layer egg, breadcrumb, parmesan mixture on top of chicken) Cover with mozzaralla then marinara cook on low 4-6 hours (6-8 with frozen chicken) Serve with any type of pasta

4 chicken breasts or Pork chops 1/2 cup flour 1/2 cup salad oil/ shortening 1 t salt 1/4 t pepper Sauce: 1 can sliced pineapple 1 c sugar 2 T cornstarch 3/4 c vinegar 1 T soy sauce 1 T ginger 1 chicken bouillon cube 1 green pepper (optional) Preheat oven to 350 F. Wash meat and coat with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove and place in shallow pan (jelly roll pan in foil) skin side up. Sprinkle salt and pepper. Drain pineapple, pouring syrup into measuring cup. Add water to make 1 1/4 cup. In medium saucepan, combine sugar, corn starch, pineapple syrup, vinegar, soy sauce, ginger, and bouillon cube. Bring to boiling, stirring constantly. Boil 2 min. Pour over chicken. Bake uncovered for 30 min. Add pineapple slices and green pepper. Bake another 30 min or until tender. Serve with rice. Makes 4 servings.