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Mac 'n' cheese stuffed chicken schnitzel roll-ups
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
"Combine crispy schnitzel with creamy mac 'n' cheese for a delicious twist on family classics."
Ingredients:
  • 420g bottle tomato and basil pasta sauce
  • 3 large chicken breast fillets
  • 40g (1/4 cup) plain flour
  • 180g (2 cups) dried multigrain breadcrumbs
  • 2 eggs, lightly whisked
  • 30g (1/4 cup) coarsely grated mozzarella
  • Micro basil or parsley, to serve
  • Salad leaves, to serve
  • 80g (1/2 cup) dried macaroni pasta
  • 90g rindless bacon rashers, finely chopped
  • 30g baby spinach leaves, coarsely chopped
  • 20g butter, chopped
  • 20.00 ml plain flour
  • 25g (1/4 cup) coarsely grated cheddar
  • 40.00 ml shredded parmesan
Instructions:
  • Cook the pasta in a large saucepan of salted boiling water until perfectly al dente, then drain.
  • Heat a non-stick frying pan over medium heat. Cook bacon for 2-3 minutes until golden, then add spinach and cook for 1 more minute until wilted. Set aside.
  • In a saucepan, melt butter over medium heat until foamy. Add flour and cook, stirring, for 1 minute until bubbly. Remove from heat. Slowly whisk in milk until smooth. Return to heat and cook until sauce boils. Add cheddar and parmesan, stir until melted. Pour over pasta, add bacon, stir to combine. Season to taste and let cool slightly.
  • Preheat the oven to 180C/160C fan forced. Set aside 1/2 cup of pasta sauce, then spread the rest in the bottom of an ovenproof dish. Cut each chicken breast in half horizontally. Cover a piece of chicken with plastic wrap and gently pound the thickest part with a rolling pin to even out the thickness while keeping the breast shape. Repeat with the rest of the chicken.
  • Prepare individual stations for coating the chicken: one plate with flour, one with breadcrumbs, and a bowl with the beaten egg. Coat the chicken first in flour, shaking off any extra. Next, dip it in the egg making sure it’s fully coated. Lastly, coat the chicken in breadcrumbs, pressing down gently to ensure even coverage.
  • Lay a breaded chicken piece on a tidy work surface. Fill the center with a sixth of the macaroni mixture, fold the ends to seal. Arrange in the dish over the pasta sauce. Repeat with the remaining chicken and macaroni mix. Pour over the leftover pasta sauce, top with mozzarella. Bake for 35 minutes until golden and chicken is cooked. Finish with micro basil and serve with salad leaves.

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