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 superfoods such as:

Chicken Breast

Health benefits of Chicken and Eggplant Alfredo

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

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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