eCook Meal
Creamy Cheese Sauce & Chicken
with roasted butternut wedges
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R70.58
for 4 servings · R17.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
-
Cheddar Cheese needs 100 gBulk Cheddar Cheese 850 g 850 g at R169.99 · 12% of packR20.00
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Butternut Whole needs 1Butternut Avg 900 g R25.79 · whole pack (size can't be divided)R25.79
Not in the Woolies basket — source these elsewhere:
- Low Fat UHT Milk
- Panko Breadcrumbs
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Cake Flour, Cheddar Cheese, Chicken, Low Fat UHT Milk, Panko Breadcrumb, Parsley
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. 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! 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.
What should be prepared from my kitchen to make Creamy Cheese Sauce & Chicken?
Butternut, Cake Flour, Cheddar Cheese, Chicken, Low Fat UHT Milk, Panko Breadcrumb, Parsley
How many calories does Creamy Cheese Sauce & Chicken have?
671 calories
How much fat content does Creamy Cheese Sauce & Chicken have?
grams