How To Make Roast Tomatoes, Chicken Schnitzel & Cheesy Creamed Corn
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 4 chicken schnitzels
- 4 large tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup corn kernels
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 400°F (200°C).
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Place the chicken schnitzels on a baking sheet and bake for 20-25 minutes, or until golden brown and cooked through.
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In a separate baking dish, place the halved tomatoes. Drizzle with olive oil and sprinkle with dried oregano, salt, and pepper. Roast in the oven for 15-20 minutes, or until the tomatoes are soft and slightly caramelized.
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Meanwhile, cook the corn kernels in a pot of boiling salted water for 5 minutes. Drain and set aside.
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In a saucepan, heat the cream over medium heat until hot but not boiling. Gradually whisk in the shredded cheddar cheese until smooth and melted. Stir in the cooked corn kernels.
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To serve, place a chicken schnitzel on each plate, top with roasted tomatoes, and spoon the cheesy creamed corn on the side. Garnish with fresh parsley.
Nutrition
- Calories : 650kcal
- Total Fat : 40g
- Saturated Fat : 20g
- Cholesterol : 150mg
- Sodium : 680mg
- Total Carbohydrates : 40g
- Dietary Fiber : 5g
- Sugar : 8g
- Protein : 35g
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