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Mac&cheese chicken taco
Serves 4
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Mac&cheese chicken taco
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Serves 4
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Directions
1
Place a chicken breast on a cutting board.
2
Cover the chicken breast with parchment paper.
3
Pound the chicken breast with a meat mallet until thin and wide.
4
Repeat the process for all chicken breasts.
5
Pour milk into a glass baking dish.
6
Add brown spices, white spices, red food coloring, and soy sauce to the milk.
7
Whisk the mixture until well combined.
8
Dip the flattened chicken breasts into the marinade, ensuring they are fully coated.
9
In a separate bowl, mix flour, breadcrumbs, and red spices.
10
Take a marinated chicken breast and coat it thoroughly with the flour and breadcrumbs mixture.
11
Heat oil in a frying pan.
12
Fry the coated chicken breasts until golden brown and cooked through.
13
Remove the fried chicken breasts from the pan and place them on a paper towel-lined plate to drain excess oil.
14
Boil water in a pot and add macaroni.
15
In another pan, heat oil and butter.
16
Add oregano, turmeric, black pepper, and salt to the pan and stir.
17
Pour cream into the pan and mix to create a sauce.
18
Add the cooked macaroni to the sauce and stir.
19
Add shredded cheese to the macaroni and stir until melted and creamy.
20
Take one fried chicken breast and fill it with a generous amount of mac and cheese, folding it like a taco.
21
Place the filled chicken tacos on a grill rack.
22
Top each chicken taco with extra shredded cheese.
23
Bake or broil until the cheese is melted and bubbly.
24
Serve the mac and cheese chicken tacos on a plate.
25
Cut the chicken taco in half to show the cheesy filling.
Ingredients
5 chicken breasts
1 cup milk
1 tsp brown spices
1 tsp white spices
0.5 tsp red food coloring
1 tbsp soy sauce
1 cup flour
1 cup breadcrumbs
1 tsp red spices
1 cup macaroni
0.25 cup oil
1 tbsp butter
1 tsp oregano
0.5 tsp turmeric
0.5 tsp black pepper
1 tsp salt
1 cup cream
1 cup shredded cheese
Equipment
cutting board
knife
meat mallet
glass baking dish
whisk
bowl
frying pan
tongs
pot
spatula
grill rack
plate
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