Chicken And Eggplant Alfredo Recipes

Steps:

• Heat oil in medium skillet on medium.
• Thinly slice onion and add to oil.
• Peel eggplant and cut into 1/2" cubes then add to the sauteeing, partially carmelized onion.
• Add cubed leftover chicken. (Entirely optional. Use none or more at your preference).
• Coarsely chop red (or green) pepper and add to pan.
• Slice mushrooms and add.
• Stir it all together as you make additions so it doesn't burn. Add alfredo sauce. I use Classico Creamy, or make your own. The sauce in jars comes in many varieties and is cheap and easy.
• Let the sauce heat and bubble while grating the Swiss (or Jarlsburg) cheese.
• Pour the contents of the pan into a casserole. Cover with grated cheese. Sprinke with paprika.
• Do not cover. Bake at 350° for 40 minutes.
• Serve with s tossed green salad.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot. Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute. Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

Steps:

• In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side.
• Add the onions, stirring often. When the onions are soft, add the remaining ingredients.
• Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.

Steps:

• Lightly salt and pepper chicken breasts.
• Coat in flour.
• Mix eggs, water, cheese and parsley together.
• Dip chicken in egg mixture, then in bread crumbs.
• Heat oil and butter in large skillet and cook chicken over medium heat until brown- about, 15 minutes.
• Transfer chicken to 11 x 7 baking dish.
• Preheat oven to 425 degrees.
• Make cheese sauce by heating cream, water and butter in pan until butter melts, then add cheese.
• Stir over medium heat for 5 minutes.
• Stir in parsley.
• Spoon sauce over chicken.
• Top each piece with a slice of mozzarella cheese.
• Bake until cheese melts and chicken is tender, about 8 minutes.

Steps:

• Cook your pasta, while your chicken sautes, then add a little olive oil or butter to pasta to prevent sticking, lay on large platter or casserole dish; set aside.
• Coat the bottom of a skillet w/olive oil,and heat on med-high heat.
• Add chicken strips or chunks, lower heat to med.
• Sprinkle seasonings over meat to your liking.
• Saute meat until chicken is no longer pink.
• Pour chicken and pan drippings over pasta.
• In a heavy sauce pan, begin to heat cream cheese and butter on medium heat; slowly add milk.
• Stir until all clumps are out, add cheese, continue to stir, then add pepper.
• Once all is melted and hot, pour over pasta and chicken.

Steps:

• 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.

Steps:

• Heat the olive oil in a non-stick frying pan over a medium high heat. Add the chicken thighs and fry for around 10 mins, turning half way, until they are golden brown and cooked through. Set aside to cool a little, then use two forks to shred.
• Bring a pan of salted water to the boil and add the pasta, cook for 1 minute less that package instructions. Whilst the pasta is cooking, add the butter to the frying pan over a medium heat, scraping the bottom a little to get any of the browned bits. Tip in the cream along with the nutmeg and bring to a simmer. Add the chicken back to the pan.
• Once the pasta is cooked, use tongs to transfer the pasta straight from the water into the frying pan with the cream mixture. Sprinkle most of the parmesan over and use the tongs to toss it all together, adding a splash of the pasta water if it looks a little stiff. Season well, then tip into bowls. Top with the remaining parmesan, a scattering of parsley, and black pepper.

Steps:

• 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.

Steps:

• 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.

Steps:

• Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
• Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in single layer in pot; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
• Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
• Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.