Mac 'n' Cheese Parmigiana Tray Bake
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No matter what age, we're trying to squeeze as much as we can into each given day. So, the SDC is all about finding recipes that'll make your life easier – that means quick and delicious meals that can save us time in the kitchen, but with results that don't skimp on flavour.
So how about trying something a bit different? This easy Macaroni 'n' Cheese and Chicken Parmigiana Tray Bake is a combination of two classic dishes in one. Who wouldn't want a double dose of cheesy goodness and crispy chicken all in one bite? If it seems too good to be true, we can assure you it's very real and irresistible!
Here are the ingredients you need:
1. 2 (about 600g) chicken breast fillets
2. 150g (1 cup) plain flour
3. 1 tsp dried oregano
4. 2 eggs
5. 140g (2 cups) of fresh breadcrumbs, made from day-old bread
6. Vegetable oil, to shallow-fry
7. 185ml (3/4 cup) any napoletana pasta sauce
8. 55g (1/2 cup) grated perfect pizza cheese
9. Fresh basil leaves, to serve
Ingredients for the mac 'n' cheese:
1. 200g dried macaroni pasta
2. 40g butter
3. 2 tbsp plain flour
4. 375ml (1 1/2 cups) milk
5. 150g (1 1/2 cups) perfect pizza cheese
Start by prepping your chicken. Place them on a chopping board and slice each fillet in half, horizontally. Place the chicken between two sheets of plastic wrap and use a meat tenderiser or rolling pin to gently pound the chicken until it's 1 cm thick.
Combine the flour and oregano on a plate and season with salt and pepper. Whisk the eggs in a shallow bowl and place the breadcrumbs on a separate plate. Toss the chicken in the flour to coat it, shaking off any excess. Dip it in the egg, then press it into the breadcrumbs. Transfer the crumbed chicken to a plate before covering loosely with plastic wrap. Pop it in the fridge for a few minutes.
Now it's time to make the mac and cheese! Cook the macaroni in a large saucepan of boiling water for 8-10 minutes or until almost cooked through. Drain well and set aside. Heat the butter in a saucepan on medium-high heat until foaming, then add the flour and cook for one minute or until the mixture bubbles. Gradually add the milk, stirring, and cook for two minutes or until the sauce thickens. Take the pan off the heat and stir through the cheese until it has melted. Then, stir in the macaroni.
Preheat your oven to 180C/160C, fan forced. Then, lightly grease a baking dish and transfer the macaroni mixture to the dish. Pour enough oil into a large frying pan to come about 1 cm up the side and heat over medium-high heat. Add two chicken pieces and cook for 2-3 minutes each side or until golden. Lay the cooked chicken over the macaroni in the baking dish and repeat with the remaining chicken. Spoon over the Napoletana pasta sauce and sprinkle with the cheese.
Bake for 20-25 minutes or until the cheese is melted and golden, then finish off with some freshly-torn basil leaves. Enjoy!
So how about trying something a bit different? This easy Macaroni 'n' Cheese and Chicken Parmigiana Tray Bake is a combination of two classic dishes in one. Who wouldn't want a double dose of cheesy goodness and crispy chicken all in one bite? If it seems too good to be true, we can assure you it's very real and irresistible!
Source: Taste
Here are the ingredients you need:
1. 2 (about 600g) chicken breast fillets
2. 150g (1 cup) plain flour
3. 1 tsp dried oregano
4. 2 eggs
5. 140g (2 cups) of fresh breadcrumbs, made from day-old bread
6. Vegetable oil, to shallow-fry
7. 185ml (3/4 cup) any napoletana pasta sauce
8. 55g (1/2 cup) grated perfect pizza cheese
9. Fresh basil leaves, to serve
Ingredients for the mac 'n' cheese:
1. 200g dried macaroni pasta
2. 40g butter
3. 2 tbsp plain flour
4. 375ml (1 1/2 cups) milk
5. 150g (1 1/2 cups) perfect pizza cheese
Start by prepping your chicken. Place them on a chopping board and slice each fillet in half, horizontally. Place the chicken between two sheets of plastic wrap and use a meat tenderiser or rolling pin to gently pound the chicken until it's 1 cm thick.
Combine the flour and oregano on a plate and season with salt and pepper. Whisk the eggs in a shallow bowl and place the breadcrumbs on a separate plate. Toss the chicken in the flour to coat it, shaking off any excess. Dip it in the egg, then press it into the breadcrumbs. Transfer the crumbed chicken to a plate before covering loosely with plastic wrap. Pop it in the fridge for a few minutes.
Now it's time to make the mac and cheese! Cook the macaroni in a large saucepan of boiling water for 8-10 minutes or until almost cooked through. Drain well and set aside. Heat the butter in a saucepan on medium-high heat until foaming, then add the flour and cook for one minute or until the mixture bubbles. Gradually add the milk, stirring, and cook for two minutes or until the sauce thickens. Take the pan off the heat and stir through the cheese until it has melted. Then, stir in the macaroni.
Preheat your oven to 180C/160C, fan forced. Then, lightly grease a baking dish and transfer the macaroni mixture to the dish. Pour enough oil into a large frying pan to come about 1 cm up the side and heat over medium-high heat. Add two chicken pieces and cook for 2-3 minutes each side or until golden. Lay the cooked chicken over the macaroni in the baking dish and repeat with the remaining chicken. Spoon over the Napoletana pasta sauce and sprinkle with the cheese.
Bake for 20-25 minutes or until the cheese is melted and golden, then finish off with some freshly-torn basil leaves. Enjoy!
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