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Prep 10min
Total25min
Servings4
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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
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Steps
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).
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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.
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