Mac And Cheese With Chicken Tomato And Basil Recipes

Steps:

• Heat oven to 425ºF.
• Cook Macaroni as directed on package.
• Meanwhile, melt butter in large skillet on medium heat. Add chicken; cook and stir 5 min. or until evenly browned. Add flour; cook and stir 1 min. Gradually stir in milk; cook 3 to 4 min. or until thickened, stirring frequently. Add Cheese Sauce; cook and stir on low heat 2 min. or until mixture is well blended.
• Drain macaroni. Add to chicken mixture along with the tomatoes, basil and Parmesan; cook and stir 2 min. or until heated through.
• Spoon macaroni mixture into 1-1/2-qt. casserole sprayed with cooking spray; top with mozzarella and bread crumbs.
• Bake 5 to 10 min. or until mozzarella is melted.

Steps:

• Preheat oven to 400°F (200°C).
• On a parchment-lined baking sheet, season both sides of the chicken with olive oil, salt, pepper, garlic powder, and oregano.
• Bake for 30 minutes, or until cooked through and juices run clear.
• While the chicken is in the oven, combine the balsamic vinegar and honey in a sauce pot and simmer, stirring occasionally.
• NOTE: It should take about 20 minutes for the mixture to reduce.
• Once the glaze has reached your desired thickness, remove it from the heat and set aside.
• Remove the chicken from the oven and top with slices of mozzarella and tomato.
• Broil for 8-10 minutes, or until the cheese is melty and the tomatoes are slightly charred.
• While the chicken is broiling, you can chiffonade (cut into thin strips) the basil.
• Drizzle the balsamic glaze over the chicken and top with basil.
• Enjoy!

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

Steps:

• Preheat oven to 400 degrees.
• Sprinkle chicken pieces with generous grinding of black pepper.
• Heat oil in skillet and add chicken pieces. Cook about 2 minutes on one side until lightly browned. Turn and cook about 3 minutes.
• Transfer chicken pieces in 1 layer to baking dish.
• Add garlic to skillet and cook briefly. Add sweet pepper slices, tomatoes, oregano and pepper flakes. Let simmer about 5 minutes.
• Pour sauce over the chicken and sprinkle with cheese. Bake 10 minutes.

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, melt butter over medium heat. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat to medium. Stir in the cheese, salt, mustard and pepper. Cook and stir until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in tomatoes just until combined.

Steps:

• Cook the macaroni until done and drain.
• Combine cheeses, salt, pepper, cream and eggs in a bowl.
• Stir in macaroni and spread half of this mixture in a greased casserole dish.
• Arrange tomato slices and basil over this layer and top with remaining macaroni.
• Melt the butter in a frying pan and cook the breadcrumbs gently until golden.
• Combine breadcrumbs and cheese and sprinkle over the top.
• Bake at 180°C for 15-20 minutes until it's golden on top.