Chicken with Macaroni and Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 992 cal. | (47 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 418 mg | (42 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 427 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the Macaroni and Cheese
- butter (for the pans)
- 350 grams short macaroni
- salt
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 250 milliliters milk
- 1 tsp hot Mustard
- 150 grams grated Cheddar cheese
- cayenne pepper
- For the chicken
- 4 Chicken breasts (each 150 grams)
- 3 Tbsps Pastry flour
- 2 eggs
- 100 grams White bread crumbs
- ½ tsp fennel seeds
- ½ tsp Coriander
- ½ tsp peppercorns
- ½ tsp dried thyme
- salt
- vegetable oil (for frying)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Cover four ovenproof serving ramekins (each 250 ml or approximately 8 ounces) with butter.
For the macaroni and cheese, cook macaroni in a pot with plenty of salted water until al dente. drain in a colander, rinse with cold water and drain again. Melt butter in a saucepan over low heat, sprinkle flour over and let fry while stirring. Add milk little by little to the saucepan while stirring and then simmer for 2-3 minutes over low heat. Stir in mustard. Remove the pan from the heat. Add 2/3 of cheese to the saucepan, stir into the sauce and season with salt and cayenne pepper. Add macaroni to the saucepan, mix and divide between the four prepared ramekins. Sprinkle remaining cheese over pasta. Bake in the preheated oven for about 25 minutes until golden brown.
For the chicken, rinse chicken and pat dry. Cut each chicken breasts 2-3 times to create a fan-like shape. Sprinkle flour in a deep plate. Whisk eggs in another deep dish. Place breadcrumbs in a third dish. Crush fennel seeds in a mortar with coriander, pepper and thyme. Mix fennel mixture with breadcrumbs.
Season chicken with salt and then coat with flour. Cover chicken breast with egg and then roll through breadcrumbs. Carefully cover and press down. Fry chicken in a pot with hot oil for about 8 minutes until golden brown. Then remove chicken with a slotted spoon and drain on paper towel.
Remove macaroni and cheese from the ramekins and serve with chicken on plates.
