This easy macaroni cheese and chicken parmigiana mash-up is impossible to resist.

Mac 'n' cheese parmi tray bake

(about 600 grams) Lilydale Free Range Chicken Breasts

(1 cup) plain flour

oregano

eggs

(2 cups) fresh breadcrumbs, bread

Vegetable oil, to shallow-fry

(3/4 cup) napoletana pasta sauce

(1/2 cup) grated perfect pizza cheese

basil

dried macaroni pasta

butter

tbsp plain flour

milliliters (1 1/2 cups) milk

(1 1/2 cups) perfect pizza cheese

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5348771529001-5636543067001

No kneading or proving is needed here thanks to the ready-made dough. Switch the soft herbs for whatever you have to hand, then wait for the plaudits to roll in.

Tear & share garlic tarragon doughballs

olive oil

220 g defrosted balls of Northern Dough Co. Original Pizza Dough

mozzarella

g pack flat leaf parsley, leaves only

g pack tarragon, leaves only

clove/s garlic, crushed

350 g tub Waitrose Cherry Tomato & Basil Sauce

Step 1

Preheat the oven to 180°C, gas mark 4. Grease a 20cm round tin with a little olive oil. Divide the two balls of pizza dough into 16 even balls (8 from each larger ball). Flatten each ball into a disc and spoon about 1 tsp grated mozzarella onto each. Enclose the cheese in the dough and roll back into a ball. Arrange the balls in the tin, leaving a little space between each to puff up in the oven. 

Step 2

Roughly chop the leaves from the parsley and tarragon, then put in a bowl with 5 tbsp olive oil, the lemon zest and crushed garlic cloves; season and mix. Brush ½ this oil over the dough balls and bake for 25-30 minutes until golden and cooked through. 

Step 3

Meanwhile, heat the tomato sauce in a pan over a medium heat until piping hot, then pour into a small bowl. Once cooked, brush the doughballs with the remaining herby oil and serve with the tomato sauce.

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Tear & share garlic tarragon doughb...

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