| 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 |
Serve with...
Easy Spanish Rice
Total Time:
40 min
| 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). |
| Cook chicken in oil over medium heat. |
|
| 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. |
Nutrition Information:
360 ( 180); 20g ( 4g, 0g); 125mg; 540mg; 16g ( 0g, 2g); 30g 4%; 0%; 6%; 10% 1 ; 0 ; 0 ; 4 ; 1 1/2 1