I decided that I am going to make one big post so bear with me. This was a weekender meal so it’s not that calorie conscious but I’m completely on the 80/20 perspective where I’m healthy 80% of the time and 20% of the time I’m letting lose and eating some extra calories. I have no idea of the nutritional value down to the calorie but I do know the macaroni and cheese is somewhere in the vicinity of 250 calories a portion.
I had previously made oven fried chicken a long time ago, and I apologize there isn’t a better picture of it. As most bloggers know it’s a curse to blog something you’re eating for dinner because by the time it’s ready you’re starving and you just snap a shot of it and it may or may not be good! But you’ll have to use your imagination. I am a bit annoyed I didn’t get a better photo because I am doing this as a recipe revamp, but to be honest, with the old recipe, no picture might have been better than the actual photo used! This is definitely not fried chicken, but it’s a nice alternative if you’re hankering for something lighter and oven made. This recipe is just for two but can easily be doubled for more. Enjoy!
|The chicken is hiding in the back!|
2 bone in chicken breasts
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce
6-8 cups crushed corn flakes
1 c. seasoned flour
Mac and Cheese:
125g macaroni pasta
1 large leek
1 clove garlic
50g low fat cheddar cheese
20g parmesan cheese
50g light Philadelphia cream cheese
Pour all of the buttermilk in a bowl and put the chicken in to marinade for at least 5 hours.
When you’re ready to cook your chicken, drain all of the buttermilk from the chicken, wiping off as much as you can but reserve about 150-200ml.
Add to that reserved buttermilk the Worcestershire sauce, tabasco and egg.
Make sure you have a dish out for dredging the chicken in seasoned flour and a dish with the crushed cornflakes.
To make the Chicken:
Dip the chicken in the flour, coating completely, try to cover all wet areas with flour.
Next dip the breasts into the buttermilk/egg mixture and then into the cornflakes.
Once properly dredged set aside on a foil lined baking tray and bake in a 200C oven for about 45 minutes.
For the Mac’n’Cheese:
Cook the macaroni according to directions and set aside.
Melt the butter in a non-stick pan.
Slice the leeks up finely, and mince the garlic and sauté in the butter until well soft.
While the leeks are cooking, shred all your cheeses and measure out everything.
When the leeks are soft, sprinkle in the flour and stir to combine and cook out the flour; about 3-5 minutes on low heat.
Next add the milk stirring frequently while it thickens.
When it’s thick add in the cheeses, leaving a little parmesan behind for the top.
Taste for seasoning, and mix in the cooked macaroni noodles.
Top with the remaining cheese and add some cornflakes on top if desired.
Bake in a hot oven for 30 minutes or until brown on top.