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Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts.

Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Remove from oven and let rest for 5 minutes before serving. Garnish with extra crushed Blue Takis if desired.


Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts.

Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Remove from oven and let rest for 5 minutes before serving. Garnish with extra crushed Blue Takis if desired.
