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Add a photoServings: 8
Ingredients
- 3 whole chicken breasts or possibly 6 halves
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 c. dry bread crumbs
- 1/2 c. butter
- 1 sm. eggplant, cut into lg. slices, about 3/4 inch thick
- 1 sm. jar spaghetti sauce with mushrooms
- 1 lg. pkg. shredded Mozzarella cheese
- Parmesan cheese
Directions
- Cut chicken breasts into halves. In bowl, beat egg, salt, and pepper. Dip chicken into egg. Coat with crumbs. In large skillet, saute/fry chicken in butter. Arrange eggplant and chicken in crock pot (place eggplant on bottom or possibly it won't cook completely). Pour spaghetti sauce over chicken. Cover and cook on low 6-8 hrs. Add in Mozzarella cheese, sprinkle Parmesan cheese on top. Cover and cook 15 min.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 168 | 56% |
| Total Fat 18.9g | 24% |
| Saturated Fat 9.53g | 38% |
| Trans Fat 0.06g | |
| Cholesterol 89mg | 30% |
| Sodium 598mg | 25% |
| Potassium 409mg | 12% |
| Total Carbs 17.17g | 5% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.39g | 3% |
| Protein 15.59g | 25% |
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