The all-time favourite potato bake gets a delicious UCOOK upgrade by adding roasted onion wedges, homemade bechamel sauce, golden pieces of chicken fillet, and a crispy cheese crust. Sided with a pumpkin seed salad for freshness.
Cheesy Chicken & Potato Bake
Cheesy Chicken & Potato Bake
with salad leaves & toasted pumpkin seeds
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baby Potatoes
- Cake Flour
- Cheddar Cheese
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Green Leaves
- Low Fat UHT Milk
- NOMU Cajun Rub
- Onion
- Onions
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Milk (optional)
- Paper Towel
- Butter
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN Chicken
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried Chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the Cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy Chicken and potato bake, and side with the fresh salad.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN Chicken
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried Chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the Cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy Chicken and potato bake, and side with the fresh salad.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN Chicken
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried Chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the Cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy Chicken and potato bake, and side with the fresh salad.
ROAST WITH THE MOST
Preheat the oven to 200°C. Spread the halved baby potatoes and the Onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
TOASTED SEEDS
Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
BRILLIANT BECHAMEL
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
GOLDEN Chicken
When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside.
MORE CHEESE, PLEASE
When the roast is done, remove from the oven and mix in the fried Chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes.
NUTTY SALAD
In a bowl, combine the salad leaves, the Cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning.
SO EASY, SO TASTY
Dish up the cheesy Chicken and potato bake, and side with the fresh salad.
Frequently Asked Questions
What is the preparation time for Cheesy Chicken & Potato Bake?
The preparation time for Cheesy Chicken & Potato Bake with salad leaves & toasted pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Cheesy Chicken & Potato Bake with salad leaves & toasted pumpkin seeds?
The total time required to make Cheesy Chicken & Potato Bake with salad leaves & toasted pumpkin seeds is between 45 and 60 minutes.
How many servings does Cheesy Chicken & Potato Bake provide?
4 servings
What are the main ingredients in Cheesy Chicken & Potato Bake?
Baby Potatoes, Cake Flour, Cheddar Cheese, Chicken, Cucumber, Free-range Chicken Mini Fillets, Green Leaves, Low Fat UHT Milk, NOMU Cajun Rub, Onion, Onions, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Cheesy Chicken & Potato Bake?
Calories: 616, Carbs: 59 grams, Fat: grams, Protein: 51.3 grams, Sugar: 17.7 grams, Salt: 598 grams
How do I prepare Cheesy Chicken & Potato Bake?
GOLDEN CHICKEN: When the roast has 5 minutes to go, return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden, 1-2 minutes per side. In the final 30 seconds, baste the chicken with a knob of butter and the NOMU rub. You may need to do this step in batches. Remove from the pan, season, and set aside. ROAST WITH THE MOST: Preheat the oven to 200°C. Spread the halved baby potatoes and the onion wedges in an oven-proof dish. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway). SO EASY, SO TASTY: Dish up the cheesy chicken and potato bake, and side with the fresh salad. NUTTY SALAD: In a bowl, combine the salad leaves, the cucumber half moons, the toasted seeds, a drizzle of olive oil, and seasoning. MORE CHEESE, PLEASE: When the roast is done, remove from the oven and mix in the fried chicken and the bechamel. Top with the cheese and return to the oven until the cheese is brown and crispy, 10-12 minutes. BRILLIANT BECHAMEL: Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. TOASTED SEEDS: Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally).
What should be prepared from my kitchen to make Cheesy Chicken & Potato Bake?
Baby Potatoes, Cake Flour, Cheddar Cheese, Chicken, Cucumber, Free-range Chicken Mini Fillets, Green Leaves, Low Fat UHT Milk, NOMU Cajun Rub, Onion, Onions, Pumpkin Seeds, Salad Leaves
How many calories does Cheesy Chicken & Potato Bake have?
616 calories
How much fat content does Cheesy Chicken & Potato Bake have?
grams
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