Taco Chicken

By melanieroe

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

1 Serving: Calories 360 (Calories from Fat 180); Total Fat 20g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 125mg; Sodium 540mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 2g); Protein 30g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 4 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
• 1/2 cup Original Bisquick® mix
• 4 boneless skinless chicken breast halves (about 1 1/4 lb)
• 1 egg, beaten
• 2 tablespoons taco sauce
• 3 tablespoons vegetable oil
• Side dish: Spanish rice and beans

Details

Servings 4
Adapted from bettycrocker.com

Preparation

Step 1

1. Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2. Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to about 1/4-inch thickness. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture.
3. In 12-inch nonstick skillet, heat oil over medium heat. Reduce heat to medium-low. Cook chicken in oil 10 to 12 minutes, turning once, until juice is clear when center of thickest part is cut (170°F).
High Altitude (3500-6500 ft): Cook chicken in oil over medium heat.

Variation
Looking for a little spicier version of Taco Chicken? Use spicy nacho cheese chips and medium taco sauce for the coating.
Success
Using a nonstick skillet will work best for cooking this coated chicken. If you don’t have a nonstick skillet, you may need to add about 1 tablespoon more oil halfway through cooking.
Serve With
Serve this crispy chicken alongside Spanish rice, warm flour tortillas or corn muffins and sliced avocados.