cups nacho cheese tortilla chips (1 3/4 oz)
cup Original Bisquick™ mix
boneless skinless chicken breast halves (about 1 1/4 lb)
tablespoons taco sauce
tablespoons vegetable oil
1Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
2Between 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.
3In 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).
Looking for a little spicier version of Taco Chicken? Use spicy nacho cheese chips and medium taco sauce for the coating.
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 this crispy chicken alongside Spanish rice, warm flour tortillas or corn muffins and sliced avocados.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.