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Recipe Chicken and Eggplant Alfredo (Main Dish)
Home Cooking Recipes
Required Ingredients:
- 5 cups vegetable oil
- 4 eggs, beaten
- 2 cups milk
- 5 cups dry Italian bread crumbs
- 3 large eggplants, sliced into 1/3 inch rounds
- 3 pounds skinless, boneless chicken breasts, cut into strips and pounded to 1/4 inch thick
- 16 ounces mozzarella cheese, grated
- 2 (16 ounce) jars Alfredo Sauce
Preparing/Cooking:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Preheat oven to 225 degrees F (110 degrees C).
- Blend eggs and milk together in a large bowl.
- Place bread crumbs in another large bowl.
- Dip eggplant slices first into egg mixture, then bread crumbs, coating well.
- Fry in batches in hot oil, turning to brown evenly, then transfer to a paper towel-lined dish to drain.
- Repeat process for the chicken, lightly browning but not overcooking.
- Generously grease a large, deep baking dish.
- Working in single layers, arrange eggplant, then chicken, then shredded mozzarella cheese, until all ingredients are gone.
- Pour Alfredo sauce evenly over the top.
- Bake in the preheated oven for 30 minutes.
- Increase heat to 350 degrees F (175 degrees C), and continue baking for another 20 minutes.
- Serve hot.
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