CROCK POT CHICKEN PARMIGIANA

• 6 whole chicken breast (or 6 halves)
• 2 eggs
• 2 tsp salt
• 1 tsp ground black pepper
• 1 cup pork rind crumbs
• 1/2 cup Parmesan Cheese grated
• 1/2 cup butter or margarine
• 1 small eggplant, peeled, cut into 3/4-inch slices
• 1 can (10 1/2oz) low carb pizza sauce
• 12 slices Mozzarella cheese
• 1/4 cup Parmesan cheese to sprinkle on top

Cut whole chicken breasts into halves. In bowl, beat egg, salt, and pepper. Mix pork rind crumbs and Parmesan Cheese into separate bowl for dredging the meat in. Dip chicken into egg then coat with crumbs.

In large skillet, sauté chicken in butter or margarine. Arrange chicken and eggplant in crock pot with eggplant on bottom. Pour pizza sauce over chicken. Cover and cook on low 6 to 8 hours. Add Mozzarella cheese 15 minutes before serving. Top with Parmesan cheese