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Buffalo chicken eggplantLasagna
POINTSŪ values per serving | 4
Servings | 9
Main Meals |
Ingredients
1 pound uncooked boneless, skinless chicken breast
24 serving franks buffalo wing sauce
6 serving Four cheese spaghetti sau
2 item egg white(s)
6 serving Low fat ricotta cheese
2 large raw eggplant
9 serving 2% pepperjack cheese singles
Instructions
Heat oven to 350. Peel and slice eggplant, sprinkle with salt to remove excess water(I layered in papertowel and put pan with a can into it on top as weight to help get water out.) Rinse salt off eggplant and pat dry. Cut up chicken breasts into small cubes. Cook in nonstick skillet til no longer pink. Add spaghetti sauce, and buffalo wing sauce. Mix Ricotta cheese with eggwhites. In 9x13 pan layer, chicken w/ sauce, eggplant, chicken w/sauce, ricotta mixture. Repeat making 3 layers. Bake covered for 30 minutes, remove cover bake another 30 minutes. Place pepperjack slices on top, bake another 15 minutes.
POINTSŪ values per serving | 4
Servings | 9
Main Meals |
Ingredients
1 pound uncooked boneless, skinless chicken breast
24 serving franks buffalo wing sauce
6 serving Four cheese spaghetti sau
2 item egg white(s)
6 serving Low fat ricotta cheese
2 large raw eggplant
9 serving 2% pepperjack cheese singles
Instructions
Heat oven to 350. Peel and slice eggplant, sprinkle with salt to remove excess water(I layered in papertowel and put pan with a can into it on top as weight to help get water out.) Rinse salt off eggplant and pat dry. Cut up chicken breasts into small cubes. Cook in nonstick skillet til no longer pink. Add spaghetti sauce, and buffalo wing sauce. Mix Ricotta cheese with eggwhites. In 9x13 pan layer, chicken w/ sauce, eggplant, chicken w/sauce, ricotta mixture. Repeat making 3 layers. Bake covered for 30 minutes, remove cover bake another 30 minutes. Place pepperjack slices on top, bake another 15 minutes.