Being a Texan, I naturally love anything that is smothered in BBQ sauce. And every now and then, I don’t mind eating terribly like a southerner. So for dinner one night, we decided to make some BBQ chicken sprinkled with fresh rosemary and some homemade mac & cheese on the side. Selma was really excited about making mac & cheese even though it wasn’t Kraft.
The chicken was pretty straight forward. I pounded out some cutlets and seasoned them with salt, pepper, and some Tony Chachere’s seasoning. Then I just threw them on a hot cast iron skillet until there were nice grill marks on each side.
Next, I smothered them in BBQ sauce. You can make your own but I was lazy and stuck with Sweet Baby Rays. Lastly, I sprinkled on some rosemary sprigs and tossed it in the over at 400 for 15 min.
We added in flour and milk to make a rue. This would also help to thicken the mac & cheese.
You can also throw it in the over for 15 min to let it build a nice cheesy crust but we were just too hungry.
Needless to say, we had a bunch of left overs for the next few nights. However, that worked out perfectly because we didn’t have to make any sides with our meals for the next few days! Hello heart disease 😀