Place each chicken breast piece between wax paper sheets and pound lightly with the flat side of a mallet until the meat is 1/8- to 1/4-inch thick. Add oil to medium skillet over medium-high heat. Coat chicken and eggplant slices in milk. Dredge each in seasoned flour. When oil is hot, fry chicken until medium brown, about three to four minutes. Drain on paper towels. Add additional oil, if necessary and fry eggplant slices. Drain on paper towels. Spread a layer of cream cheese over eggplant slices. Transfer two slices to baking dish. Top each with black olives, then basil leaves, then chicken, then tomato. Repeat for next layer. Place baking dish into a preheated 300 degree oven to warm throughout. Remove from oven, place on plate and drizzle Roasted Garlic Vinaigrette over Napoleon. Serving Idea: Can be served as a main course or scaled-down appetizer. Serves 2. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 123 Formatted for MasterCook by Nancy Berry - email@example.com
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|Serving Size: 1 Serving (1049g)|
|Recipe Makes: 2 servings|
|Calories from Fat: 2325 (82%)|
|Amt Per Serving||% DV|
|Total Fat 258.4g||345 %|
|Saturated Fat 136.9g||684 %|
|Monounsaturated Fat 69.4g|
|Polyunsanturated Fat 17g|
|Cholesterol 894.3mg||275 %|
|Sodium 2433.8mg||84 %|
|Potassium 1743mg||46 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 33.6g|
|Protein 99.4g||142 %|
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Calories per serving: 2828
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