Creamy Cheese Sauce & Chicken

Name: Creamy Cheese Sauce & Chicken
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Butternut Whole; Cake Flour; Cheddar Cheese; Chicken; Free-range Chicken Mini Fillets; Fresh Parsley; Low Fat UHT Milk; Panko Breadcrumbs

You butter-nut wait too long before dishing up, Chef, because otherwise there will be nothing left of this luscious meal. Oven roasted until golden, beautifully cooked butternut wedges share a plate with crispy panko breadcrumb coated chicken strips. These are covered with creamy cheese sauce and topped with fresh parsley.

Creamy Cheese Sauce & Chicken

with roasted butternut wedges

4.6

26 reviews

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s
Milk (optional)
Paper Towel
Butter

Serves 1

ROAST
Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chicken PREP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour, then in the egg, and, lastly, in the breadcrumbs.
GOLDEN Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fillets until golden and cooked through, 1-2 minutes per side. Drain on paper towel and season.
CHEESE SAUCE
Place a small pot over medium heat with 10g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
TIME TO EAT
Plate up the butternut wedges, side with the Chicken strips, and drizzle the cheese sauce over the chicken. Garnish with the chopped parsley. Well done, Chef!

Butternut Whole - 1
Cake Flour - 40ml
Panko Breadcrumbs - 80ml
Free-range Chicken Mini Fillets - 150g
Low Fat UHT Milk - 100ml
Cheddar Cheese - 25g
Fresh Parsley - 3g

Download the Recipe

Serves 2

ROAST
Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
Chicken PREP
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour, then in the egg, and, lastly, in the breadcrumbs.
GOLDEN Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fillets until golden and cooked through, 1-2 minutes per side. Drain on paper towel and season.
CHEESE SAUCE
Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
TIME TO EAT
Plate up the butternut wedges, side with the Chicken strips, and drizzle the cheese sauce over the chicken. Garnish with the chopped parsley. Well done, Chef!

Butternut Whole - 1
Cake Flour - 80ml
Panko Breadcrumbs - 160ml
Free-range Chicken Mini Fillets - 300g
Low Fat UHT Milk - 200ml
Cheddar Cheese - 50g
Fresh Parsley - 5g

Download the Recipe

Serves 3

ROAST
Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken PREP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour, then in the egg, and, lastly, in the breadcrumbs.
GOLDEN Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
CHEESE SAUCE
Place a small pot over medium heat with 30g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
TIME TO EAT
Plate up the butternut wedges, side with the Chicken strips, and drizzle the cheese sauce over the chicken. Garnish with the chopped parsley. Well done, Chef!

Butternut Whole - 1
Cake Flour - 125ml
Panko Breadcrumbs - 240ml
Free-range Chicken Mini Fillets - 450g
Low Fat UHT Milk - 300ml
Cheddar Cheese - 75g
Fresh Parsley - 8g

Download the Recipe

Serves 4

ROAST
Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
Chicken PREP
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the Chicken dry with paper towel and season. Coat the chicken pieces in the flour, then in the egg, and, lastly, in the breadcrumbs.
GOLDEN Chicken
Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel and season.
CHEESE SAUCE
Place a small pot over medium heat with 40g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick.
TIME TO EAT
Plate up the butternut wedges, side with the Chicken strips, and drizzle the cheese sauce over the chicken. Garnish with the chopped parsley. Well done, Chef!

Butternut Whole - 1
Cake Flour - 160ml
Panko Breadcrumbs - 320ml
Free-range Chicken Mini Fillets - 600g
Low Fat UHT Milk - 400ml
Cheddar Cheese - 100g
Fresh Parsley - 10g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Creamy Cheese Sauce & Chicken?

The preparation time for Creamy Cheese Sauce & Chicken with roasted butternut wedges is between 25 and 45 minutes.

What is the total time required to make Creamy Cheese Sauce & Chicken with roasted butternut wedges?

The total time required to make Creamy Cheese Sauce & Chicken with roasted butternut wedges is between 40 and 60 minutes.

How many servings does Creamy Cheese Sauce & Chicken provide?

4 servings

What are the main ingredients in Creamy Cheese Sauce & Chicken?

Butternut Whole, Cake Flour, Cheddar Cheese, Chicken, Free-range Chicken Mini Fillets, Fresh Parsley, Low Fat UHT Milk, Panko Breadcrumbs

What is the nutritional information of Creamy Cheese Sauce & Chicken?

Calories: 671, Carbs: 75 grams, Fat: grams, Protein: 53.4 grams, Sugar: 12.5 grams, Salt: 289 grams

How do I prepare Creamy Cheese Sauce & Chicken?

ROAST: Preheat the oven to 200°C. Spread the butternut wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). CHICKEN PREP: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing ¾ of the flour (seasoned lightly) and the other containing the breadcrumbs. Pat the chicken dry with paper towel and season. Coat the chicken pieces in the flour, then in the egg, and, lastly, in the breadcrumbs. GOLDEN CHICKEN: Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the crumbed fillets until golden and cooked through, 1-2 minutes per side. Drain on paper towel and season. CHEESE SAUCE: Place a small pot over medium heat with 20g of butter. Once melted, vigorously mix in the remaining flour to form a roux. Cook out the flour, 1-2 minutes (stirring constantly). Slowly whisk in the milk. Once the milk is incorporated, add the grated cheese and stir until melted. Season and remove from the heat. Add a splash of water or milk (optional) if the sauce is too thick. TIME TO EAT: Plate up the butternut wedges, side with the chicken strips, and drizzle the cheese sauce over the chicken. Garnish with the chopped parsley. Well done, Chef!