Taco Chicken

  • Prep 10 min
  • Total 25 min
  • Servings 4

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

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).

  • 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 Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
125mg
42%
Sodium
540mg
22%
Potassium
280mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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