Lunch: Chicken and Eggplant Alfredo

Recipe by DB5OHH Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Chicken and Eggplant Alfredo

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

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

Instructions

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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