Chicken and Eggplant Alfredo You Have To Try
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|Chicken and Eggplant Alfredo|
"Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for an excellent Sunday dinner."
- 5 cups vegetable oil
- 4 eggs, crushed
- 2 cups milk
- five cups dry Italian bread crumbs
- 3 huge eggplants, sliced into 1/three inch rounds
- 3 kilos skinless, boneless chook breasts, cut into strips and pounded to one/four inch thick
- 16 ounces mozzarella cheese, grated
- 2 (16 ounce) jars Alfredo Sauce
|Prep : 45M||Cook : 12M||Ready in : 2H5M|
- Heat oil in deep-fryer to 375 degrees F (190 ranges C). Preheat oven to 225 ranges F (a hundred and ten ranges C).
- Blend eggs and milk together in a large bowl. Place bread crumbs in some other large bowl. Dip eggplant slices first into egg mixture, then bread crumbs, coating nicely. Fry in batches in hot oil, turning to brown frivolously, then transfer to a paper towel-coated dish to drain. Repeat method for the chook, gently browning but now not overcooking.
- Generously grease a huge, deep baking dish. Working in unmarried layers, arrange eggplant, then chicken, then shredded mozzarella cheese, till all elements are gone. Pour Alfredo sauce lightly over the pinnacle.
- Bake inside the preheated oven for half-hour. Increase heat to 350 tiers F (a hundred seventy five tiers C), and maintain baking for any other 20 minutes. Serve hot.
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