Blue Taki Mac & Cheese Stuffed Chicken
Blue Taki Mac & Cheese Stuffed Chicken
Ingredients
For the Blue Taki Mac & Cheese
- 1 1/2 cups elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 cup Blue Takis, finely crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coating
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup Blue Takis, finely crushed
- 1/4 cup vegetable oil, for pan-frying
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts.
⏱️ 5 min•🌡️ 375
- 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 3
While macaroni cooks, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the whole milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min
- 5
Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Add 1 cup of finely crushed Blue Takis, garlic powder, onion powder, salt, and black pepper. Stir until well combined. Fold in the cooked macaroni.
⏱️ 3 min
- 6
Prepare the chicken breasts: Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of each breast, creating a pocket without cutting all the way through, like a butterfly cut. Season the inside and outside of the chicken with salt and black pepper.
⏱️ 5 min
- 7
Stuff each chicken breast with about 1/2 cup of the Blue Taki Mac & Cheese mixture. Close the chicken breast around the filling as much as possible.
⏱️ 5 min
- 8
Set up a breading station: Place the 1/2 cup all-purpose flour in a shallow dish. In a second shallow dish, whisk the 2 eggs. In a third shallow dish, combine the panko breadcrumbs and the remaining 1/2 cup finely crushed Blue Takis.
⏱️ 3 min
- 9
Dredge each stuffed chicken breast first in the flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko-Taki mixture, pressing gently to adhere.
⏱️ 5 min
- 10
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet. Sear for 2-3 minutes per side until golden brown and crispy.
⏱️ 6 min
- 11
Transfer the skillet with the chicken to the preheated oven (or transfer chicken to the greased baking dish if your skillet is not oven-safe). Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the filling is hot and bubbly.
⏱️ 20 min•🌡️ 375
- 12
Remove from oven and let rest for 5 minutes before serving. Garnish with extra crushed Blue Takis if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Blue Taki Mac & Cheese Stuffed Chicken
Ingredients
For the Blue Taki Mac & Cheese
- 1 1/2 cups elbow macaroni, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 cup Blue Takis, finely crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Coating
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup Blue Takis, finely crushed
- 1/4 cup vegetable oil, for pan-frying
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts.
⏱️ 5 min•🌡️ 375 - 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 3
While macaroni cooks, prepare the cheese sauce. In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the whole milk until smooth. Bring to a simmer, stirring occasionally, until the sauce thickens, about 3-5 minutes. Remove from heat.
⏱️ 5 min - 5
Stir in the shredded sharp cheddar cheese and Monterey Jack cheese until melted and smooth. Add 1 cup of finely crushed Blue Takis, garlic powder, onion powder, salt, and black pepper. Stir until well combined. Fold in the cooked macaroni.
⏱️ 3 min - 6
Prepare the chicken breasts: Lay each chicken breast flat on a cutting board. Using a sharp knife, carefully slice horizontally through the thickest part of each breast, creating a pocket without cutting all the way through, like a butterfly cut. Season the inside and outside of the chicken with salt and black pepper.
⏱️ 5 min - 7
Stuff each chicken breast with about 1/2 cup of the Blue Taki Mac & Cheese mixture. Close the chicken breast around the filling as much as possible.
⏱️ 5 min - 8
Set up a breading station: Place the 1/2 cup all-purpose flour in a shallow dish. In a second shallow dish, whisk the 2 eggs. In a third shallow dish, combine the panko breadcrumbs and the remaining 1/2 cup finely crushed Blue Takis.
⏱️ 3 min - 9
Dredge each stuffed chicken breast first in the flour, shaking off excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko-Taki mixture, pressing gently to adhere.
⏱️ 5 min - 10
Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Once hot, carefully place the breaded chicken breasts in the skillet. Sear for 2-3 minutes per side until golden brown and crispy.
⏱️ 6 min - 11
Transfer the skillet with the chicken to the preheated oven (or transfer chicken to the greased baking dish if your skillet is not oven-safe). Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the filling is hot and bubbly.
⏱️ 20 min•🌡️ 375 - 12
Remove from oven and let rest for 5 minutes before serving. Garnish with extra crushed Blue Takis if desired.
⏱️ 5 min