Taco Night Chicken Fingers

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 4

Ingredients

Ingredients

2/3
cup Original Bisquick™ mix
1
package (1 oz) Old El Paso™ taco seasoning mix
3
boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1
egg, slightly beaten
3
tablespoons butter or margarine, melted

Creamy Green Chile Dipping Sauce

1/4
cup Old El Paso™ diced green chiles, drained (from 4-oz can)
1/4
cup sour cream

Salsa Sour Cream Dipping Sauce

1/4
cup Old El Paso™ Thick ‘n Chunky salsa
1/4
cup sour cream

Directions

Directions

  • 1 Heat oven to 425ºF. Line cookie sheet with foil; spray with cooking spray.
  • 2 Mix Bisquick mix and taco seasoning in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.
  • 3 Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.
  • 4 Meanwhile, in separate small bowls, mix the Creamy Green Chile Dipping Sauce and Salsa Sour Cream Dipping Sauce until each is well blended. Serve chicken fingers with dipping sauces.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
% Daily Value
Total Fat
22g
33%
Saturated Fat
11g
54%
Trans Fat
1g
Cholesterol
140mg
46%
Sodium
1300mg
54%
Total Carbohydrate
22g
7%
Dietary Fiber
1g
7%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.