Photo: Lily Banse
Chicken and Eggplant Alfredo
8 ingredients
45 min + 1 hr 20 min
12 servings
openrecipes
"Chicken, eggplant, and Alfredo sauce blended with mozzarella cheese then baked makes for a perfect Sunday dinner."
Estimated Nutrition (whole recipe, rough)
1086
Calories
65g
Protein
38g
Fat
117g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes