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Crispy Hennessy Glazed Fried Chicken with Cajun Mac and Cheese



  • 4 sliced and seasoned chicken breasts
  • Olive oil, two teaspoons
  • Cajun seasoning, 2 teaspoons
  • 16 ounces of drained, al dente elbow macaroni
  • a half cup of unsalted butter
  • all-purpose flour, half a cup
  • 3 cups warmed whole milk
  • two salty teaspoons
  • 1/4 cup Cajun seasoning
  • 1 cup freshly grated sharp cheddar cheese
  • 12 cup freshly grated mozzarella cheese
  • 1 diced medium tomato
  • To taste, add salt and pepper.


First, lightly pound chicken between two sheets of plastic wrap. Apply Cajun spice to the chicken's both sides.

On medium heat, add oil to a nonstick pan and stir to coat. Chicken should be added, cooked for 5 minutes, then flipped. Get rid of the heat.

Chicken should be cut up, kept warm, and left away.

Garlic and butter should be melted together in a pan over medium heat.

Add the flour and continue to whisk for 1 to 2 minutes (or until the mixture turns light brown).

With continual whisking, remove from heat and slowly pour in the heated milk.

Bring the pan back up to boil, and stir for an additional 3-5 minutes, or until thickened.

Stir in the Cajun spice after adding it.

As you whisk to melt the cheeses, add them.

chopped parsley (for garnish)

3 minced garlic cloves

Over the cooked elbow macaroni, drizzle the sauce. To blend, stir.

Stir in the chopped tomatoes after adding them.

Add the sliced chicken breast on top.

In summary, Add salt and pepper, then sprinkle chopped parsley over top.

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