# Components:
→ Mac and Cheese Filling
01 - 1 cup uncooked elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 3/4 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Chicken
08 - 4 boneless, skinless chicken breasts
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 2 tablespoons olive oil
→ Topping
14 - 1/4 cup panko breadcrumbs
15 - 2 tablespoons grated Parmesan cheese
16 - 1 tablespoon melted butter
17 - Fresh parsley, chopped, for garnish (optional)
# Directions:
01 - Preheat oven to 400°F (200°C). Grease a baking dish or line with parchment paper.
02 - Bring a pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain well and set aside.
03 - In a small saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute. Gradually add whole milk, whisking constantly until smooth. Simmer, whisking, until slightly thickened, about 2 minutes.
04 - Remove saucepan from heat. Add shredded cheddar cheese, salt, and black pepper. Stir until cheese is fully melted. Fold in cooked macaroni. Let filling cool slightly.
05 - Pat chicken breasts dry with paper towels. Using a sharp knife, carefully cut a deep pocket into the side of each breast, being careful not to slice all the way through. Season both inside and outside of chicken with garlic powder, paprika, salt, and black pepper.
06 - Evenly spoon mac and cheese filling into each chicken pocket. Secure openings with toothpicks if needed to prevent filling from leaking.
07 - Heat olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 2 to 3 minutes per side until golden brown.
08 - In a small mixing bowl, combine panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss gently to combine. Sprinkle mixture evenly over stuffed chicken.
09 - Transfer skillet to preheated oven, or move chicken to prepared baking dish if skillet is not oven-safe. Bake 18 to 22 minutes, until chicken is cooked through and internal temperature reaches 165°F (74°C).
10 - Allow cooked chicken to rest for 5 minutes. Carefully remove toothpicks. Garnish with chopped parsley if desired and serve immediately.
