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Cavatoni Chicken -Eggplant Francesca Recipe

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This recipe for Cavatoni Chicken -Eggplant Francesca, by , is from The Ruli Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Wendel ( Linda Robichaux)
Added: Sunday, September 27, 2009


6 chicken breasts
1 cup flour
salt pepper to taste
Olive Oil
1 package of Cavatoni (pasta)
1 can of mushrooms
1 eggplant
1 package of mozzarella cheese
Sauce for above:
1/2 cup of olive oil
1 cup chopped onion
garlic (three cloves chopped)
shallots (1/2 cup)
1 cup of green peppers chopped
1 can of mushrooms sliced
1 bay leaf

Debone chicken. Remove skin, then roll in flour and salt and pepper. Saute breast in olive oil until tender (about 15 minutes). Then marinate in sauce for ten minutes. Boil cavatoni. Place in layer casserole and cover with mushrooms. Place chicken breast over mushrooms and cover with sauce. Top with eggplants slices. Place cheese on top of eggplant. Bake 10 to 15 minutes at 375

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recepie from Linda twenty-five years ago
I buy boneless and skinless breast.




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