This dish was created to replace a high calorie, high fat version sent to me originally as a bit of friendly banter on Instagram. I immediately took up the challenge, but I wanted to make a healthier version that the kids would also love to make. The Crispy Chicken Taco and the Mac ’n’ Cheese are both tasty dishes in their own right and are indeed delicious served together for that Saturday night alternative takeaway treat!
4 Chicken Breasts
6 Packets of Pickled Onion Space Raiders or Similar
2 Egg Beaten
200g Dried Macaroni
60g Mature Cheddar Cheese, Grated
400ml Semi Skimmed Milk or Milk of your choice
4 Teaspoons Cornflour
1 Teaspoon Dried Mustard Powder
Salt for seasoning
Firstly butterfly the chicken breasts being careful not to cut right through. Cover with clingfilm and batter out to twice the size with a rolling pin or meat hammer.
Next crunch the crisps into tiny crumbs, this can be done easily by opening the bag at the corner to release the air then crushing with a rolling pin.
Beat the Eggs in a large bowl. Dip each chicken escalope into the egg then into the crispy crumbs. Line a baking tray and cook the fillets at 180 Degrees for 15-20 minutes or until crisp and cooked through.
For the Mac ’n’ Cheese
Place the macaroni into a large pan of hot salted water and cook for 10-12 minutes or as packet instructions.
Mix the cornflour and mustard powder with a little milk to form a smooth paste, stir in the remaining milk add the cheese, season lightly with salt and heat in the microwave stirring every minute until it thickens into a lovely sauce consistency. This can also be done on a hob.
Drain the pasta and place in to a large oven proof dish and stir in the sauce. Cook in the oven for 20 minutes.
To serve, place the mac ‘n’ Cheese into the centre of the escalopes and eat like a taco (be careful it’s not too hot!)
You can of course simply serve on a plate and just use a knife and fork.