Print

Mac ‘n’ Cheese Stuffed Chicken Schnitzel Roll-Ups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mac ‘n’ Cheese Stuffed Chicken Schnitzel Roll-Ups combine tender, thin chicken schnitzels filled with creamy mac and cheese, rolled, crumbed, and baked or fried to golden perfection. It’s the ultimate comfort food mash-up that’s fun, rich, and indulgent.

Ingredients

  • 3 large chicken breast fillets, boneless and skinless (butterflied and pounded thin)
  • 1/2 cup plain flour (for dredging)
  • 2 eggs, lightly beaten
  • 1 1/2 cups breadcrumbs (plain or multigrain)
  • 150 g dried macaroni pasta
  • 2 rashers bacon, finely chopped (optional)
  • 1 cup baby spinach leaves (optional)
  • 2 tbsp butter
  • 1 tbsp plain flour (for sauce)
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese (for filling)
  • 1 clove garlic, minced
  • 1 cup tomato & basil pasta sauce (for serving)
  • Salt and pepper, to taste
  • Olive oil or cooking spray (for baking)
  • Fresh parsley or micro-basil, for garnish
  • Salad leaves, to serve

Instructions

  1. Preheat oven to 190°C (375°F). Lightly grease a baking dish.
  2. Cook macaroni until al dente. Drain and return to pot.
  3. In a saucepan, melt butter, stir in flour to make a roux, then whisk in milk until smooth. Stir in cheddar cheese until melted. Add bacon and spinach if using. Season with salt and pepper. Combine sauce with cooked pasta and allow to cool slightly.
  4. Pound chicken fillets between plastic wrap to about ½–1 cm thickness. Season both sides with salt and pepper.
  5. Place a spoonful of mac & cheese mixture at one end of each chicken piece. Sprinkle mozzarella over filling. Roll up tightly, tucking in sides, and secure with toothpicks.
  6. Dredge each roll-up in flour, dip in beaten egg, then coat with breadcrumbs.
  7. For oven-baked: Place roll-ups seam-side down in greased baking dish. Spray lightly with oil and bake for 25–30 minutes, or until golden and cooked through (internal temp 74°C / 165°F).
  8. For pan-fry + bake: Brown roll-ups in a skillet with oil on all sides, then transfer to oven and bake until fully cooked.
  9. Warm tomato & basil pasta sauce and spoon onto serving plates. Remove toothpicks, place roll-ups on top of sauce, garnish with herbs, and serve with salad.

Notes

  • For a lighter version, skip breadcrumbs and bake with a drizzle of olive oil.
  • Use gluten-free pasta, flour, and breadcrumbs for a gluten-free option.
  • Ensure the mac & cheese filling is thick enough to prevent leaking.
  • Store leftovers in the fridge up to 3 days or freeze for 1 month.
  • To reheat, bake at 160°C (325°F) for 10–15 minutes covered with foil.

Nutrition

Find it online: https://thefamilycooking.com/mac-n-cheese-stuffed-chicken-schnitzel-roll-ups/