- 4
- 35 mins
Ingredients
- 2/3 cup Original Bisquick® mix
- 1 package (1 oz) taco seasoning mix
- 3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
- 1 egg, slightly beaten
- 3 tablespoons butter or margarine, melted
- 1/4 cup diced green chiles, drained (from 4-oz can)
- 1/4 cup sour cream
- 1/4 cup Thick ‘n Chunky salsa
- 1/4 cup sour cream
Preparation
Step 1
1 Heat oven to 425ºF. Line cookie sheet with foil; spray with cooking spray.
2 Mix Bisquick mix and taco seasoning in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
3 Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
4 Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.
Serves 4
1 Serving Calories380 ( Calories from Fat190), Total Fat22g (Saturated Fat11g, Trans Fat1g ), Cholesterol140mg Sodium1300mg Total Carbohydrate22g (Dietary Fiber1g Sugars4g ), Protein24g