Taco Chicken

Ready to eat in 30 minutes! Have a fiesta with a spicy new way to make chicken breasts.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 4

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

  • 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).

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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