Chicken Breasts In A Shallot Demi Glace Sauce With Bacon Mac N Cheese And Roasted Broccoli Recipes

GRILLED CHICKEN AND BACON MAC 'N' CHEESE FROM RACHAEL RAY

Steps:

• Preheat the oven to 375°. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
• Bring a pot of water to a boil, salt it, add the pasta and cook 1 minute less than the instructions indicate, or until just shy of al dente. Drain and return to the pot.
• While the pasta is working, heat a grill pan or cast-iron griddle over medium-high heat. Drizzle the chicken with EVOO to coat lightly, then season evenly with the paprika, salt and pepper. Grill the chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
• While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in the cider (or stock), then the milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add the thyme and season with salt, pepper and nutmeg. Stir in the cheeses until melted.
• Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with the parsley (or celery greens).

CHICKEN BREASTS IN A SHALLOT DEMI-GLACE SAUCE WITH BACON MAC 'N' CHEESE AND ROASTED BROCCOLI

Steps:

• Adjust rack to upper position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Heat a large pan over medium-high heat. Once hot, add bacon and cook, flipping occasionally, until crisp, 12-15 minutes. (TIP: Lower heat if bacon chars.) Transfer slices to a paper-towel-lined plate.
• Pour bacon fat into a small heatproof bowl. Wipe out pan. Roughly chop bacon when cool enough to handle. Halve, peel, and thinly slice shallots. Once water boils, add cavatappi to pot. Cook, stirring occasionally, until al dente, 10-12 minutes. Carefully reserve 1 cup cooking water.
• Wash and dry broccoli. Toss broccoli on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender and edges are a little crisp, about 20 minutes. Meanwhile, pat chicken dry with a paper towel and season all over with salt and pepper.
• Heat 1 tsp bacon fat in same pan over medium-high heat. Add chicken. Cook until no longer pink, 4-5 minutes per side. Transfer to a plate. Add a drizzle of oil and shallots to same pan over medium-high heat. Cook until softened, 2-3 minutes. Stir in demi-glace, ½ cup water, and 1 tsp sugar. Bring to a boil, then adjust heat to low. Cook, stirring, until thickened, 1-2 minutes. (TIP: Add a splash of water if very thick.) Remove from heat. Stir in 2 TBSP butter.
• Heat 1 TBSP bacon fat in pot used for pasta over medium heat. Add flour and cook, stirring constantly, for 30 seconds. Slowly whisk in milk. Stir in a pinch of salt. Bring to a simmer and let thicken slightly, 1-2 minutes. Remove from heat and add Monterey Jack and cream cheeses, stirring until well combined. Stir cavatappi and ¾ of the bacon into sauce in pot. Add a splash of reserved cooking water if very thick. Season with plenty of salt and pepper.
• Divide chicken, broccoli, and mac 'n' cheese between plates. Spoon pan sauce over chicken. Sprinkle remaining bacon over mac 'n' cheese.

CHICKEN AND BROCCOLI MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the macaroni and broccoli and cook for 5 minutes; the pasta will only be about halfway cooked. Reserve 1 cup of the cooking water, then drain the pasta and broccoli and return them to the pot.
• Meanwhile, sprinkle the chicken with salt and pepper. Heat 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes; set aside.
• Put the pot with the pasta and broccoli over low heat. Stir in the milk, flour, mustard, Worcestershire, 1 teaspoon salt and the remaining 1 tablespoon butter. Bring to a simmer and cook, stirring, until the sauce thickens and the pasta is al dente, 3 to 5 minutes. Turn off the heat, add the Cheddar, Pecorino-Romano, Parmesan, cooked chicken and 1/4 cup of the reserved cooking water and stir until the cheese melts. Gradually add the remaining cooking water as needed until the pasta is creamy and saucy. Serve hot.

MAC-N-CHEESE CHICKEN BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Completely cook the chicken in the oil. Drain.
• Set aside cooked chicken, broccoli, bacon and shredded cheese.
• Cook the macaroni and cheese as directed on the package.
• Using a wire whisk, beat the milk, eggs and pepper until blended. Set aside.
• Spread half of the macaroni and cheese in a lasagna pan, then cover with half of the shredded cheese.
• Layer in the chicken and broccoli and cover with the rest of the macaroni and cheese.
• Pour the milk and egg mixture over the top.
• Sprinkle on the remainder of the shredded cheese. Top with the italian breadcrumbs and finally the crumbled bacon.
• Put in the oven for 20-25 minutes or until heated all the way through. Serve warm.