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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Chicken Parmesan with Eggplant
6 boneless chicken breasts
2 eggs
2 teaspoons salt
2 teaspoons pepper
2 cups Italian bread crumbs
1
/
2
cup butter
1
/
2
cup olive oil
2 small eggplants, sliced
3
/
4
-inch thick
2 10-ounce jars tomato basil sauce
2 cups sliced Mozzarella cheese (16 ounces shredded)
1
1
/
2
cups grated Parmesan cheese
1. Slice chicken breasts into halves and then half again, lengthwise to get four
3
/
4
-inch slices.
2. In a bowl, combine eggs, salt and pepper. Place bread crumbs in a separate bowl
or plate. Dip chicken in egg and then coat in bread crumbs.
3. In VersaWare™ stoneware, heat oil and butter on stovetop set to medium heat,
and brown chicken breast. Remove chicken and set aside on a separate plate.
Drain oil and place in stoneware in slow cooker heating base.
4. Layer eggplant on bottom of stoneware, and add a layer of Parmesan cheese and
then a layer of sauce. Next, add chicken and then layer with Parmesan cheese
and sauce. Pour remaining sauce on top. Place stoneware in slow cooker heating
base, cover, and cook on Low for 6 hours or on High for 2-4 hours. Before
serving, top with Mozzarella cheese, cover, and broil in oven for 15 minutes to
melt.
Serves 6-8
Sesame Chicken
4 chicken thighs and legs
4 chicken breasts, bone in
1 cup rice fl our
8 teaspoons sesame seeds
Salt and pepper
Vegetable oil
1
/
4
cup chopped onions
1
/
2
cup chopped celery
1 cup chicken broth
1 teaspoon dried tarragon
1
/
4
cup cornstarch
1
/
4
cup water
1
1
/
2
cups sour cream
1. Wash chicken, separate thigh and leg, split breasts.
2. Mix rice fl our, sesame seeds, salt and pepper. Coat chicken in mixture.
3. Coat bottom of VersaWare™ stoneware with vegetable oil and heat on stovetop
set to medium heat. Brown chicken in oil until golden. Remove from stovetop,
drain oil, and place stoneware in slow cooker heating base.
4. Add onion, celery, chicken broth and tarragon. Cover and cook on Low for 7-8
hours or on High for 3-4 hours.
5. Dissolve sour cream and cornstarch in water. Add to stoneware, cover, set back in
slow cooker heating base set to High and let thicken (about 15-20 minutes).
Serves 4-6
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