< Back to all recipes Recipe Uploaded by: سالي سيد

Chicken fillet stuffed with mac and cheese With Rosemary

Cooking Time: 30 minutes


  • Nocciole
  • Chili Pepper
  • Chicken breast
  • Cheddar cheese
  • Mozzarella Cheese
  • Butter
  • Egg
  • Flour
  • Milk
  • Rosemary
  • Salt and Pepper


  • 1.
    Cook the Nocciole pasta as instructed on the pack
  • 2.
    In a pot on medium heat, add two tablespoons of unsalted butter and a quarter cup of flour, and stir until the color of the flour changes
  • 3.
    Add 2 cups of cold milk to the pot and whisk swiftly and continue so that the bechamel sauce does not clutter
  • 4.
    Add a taste with salt, black pepper and nutmeg and stir
  • 5.
    Add a cup of cheddar cheese and a cup of mozzarella cheese to the bechamel sauce and stir until the cheese is completely dissolved
  • 6.
    Add the pasta and stir until the ingredients are mixed
  • 7.
    Cut the chicken fillets with a knife in half without splitting it
  • 8.
    Season with salt and pepper, add 1 tablespoon of Mac and Cheese paste, roll and close well
  • 9.
    Cover the chicken with eggs and breadcrumbs and fry in oil
  • 10.
    Put the fillet in the serving dish, cut it with a knife, sprinkle with fresh rosemary and chili pepper, and serve.

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