Buffalo Chicken and Lasagna got the Party going on.

In today’s recipe, I want to you about the recipe that is wonderful. It is says yummy all the way. It can get the party started. It has a flavor and it kick to it. I had this on Saturday evening. This recipe I learned on Friday and got from the internet a while back. I just had it on Saturday for supper and had to share it.

It secret is in the sauce. Or so I am told. Anyhow, it is an original and will be hit at any get together or with family and friends. It says yum and it is bit messy. But, the motto growing up that if it was not messy and didn’t get it on you. That you didn’t try hard enough to enjoy it. This why I have to 2 napkins on my lap because it says goodness all the way. It has been of southern hotness to it and will be using Louisiana Hot Sauce to give  this dish some kick to it. The name of this yummy dish is Buffalo Chicken and Eggplant Lasagna

Ingredients

2 pounds of boneless chicken breasts. 

1 large purple eggplant, sliced medium thin.

1 cup of Louisana Hot Sauce.

1  medium white onion, sliced thin.

 2 to 4 cups of fresh baby spinach.

1 /2 to 1 cup of crumbled bleu cheese or feta.

4 garlic cloves, minced.

Salt, pepper, and parsley to season the chicken.

Directions

Slice your eggplant with grater or knife which ever works the fastest for you.

Place slices in a large bowl of water to soak. 

Cut the chicken breasts into chunks and use a meat tenderizer to pound them as thinly as possible.

Season with salt, pepper, and parsley.

Strain your eggplant slices and allow them to dry between clean kitchen towels or paper towels.

In a large bowl, combine the hot sauce, minced garlic, onion slices, and chicken.

Toss together to coat everything really well.

Start layering your bomb.

 Start with some sauce at the bottom of the crock.

 Follow the list and repeat.

When you are using the cheese, make sure that you plenty and save it for the top layer.

Layer the sauce and the eggplant slices.

Just overlap slightly to cover the whole layer, chicken with onions and hot sauce, 

spinach (jam it in), cheese, repeat the process again.

Recipe is ideally for a 6-quart slow cooker.

Cook it on high heat for 3 hours or low heat for 5 hours.

To get it to look wonderful, remove ceramic crock from your slow cooker and let it sit on your stovetop to cool for a little bit.

Remove the excess liquid and grease from the bottom with a turkey baster and discard in disposable container. 

Once the dish has cooled for about an hour or close to an hour, just use 2 spatulas to attempt to get things out in one piece. 

This dish does smell great once it is done cooking and is ready to eat. You will need at least of couple napkins. This dish can win a lot of people in all fire hurry. It really does to that. Neighbors will want to what is in sauce to make it taste sooooo good. You just tell them that the secret is in the sauce or just give them the recipe. Either one will work really well. It is a taste of Louisana and Texas hotness that get the party started. The Mariachi Band is playing loudly and party really well. Here is the download link to the recipe.

Buffalo Chicken and  Eggplant Lasagna

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