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Taco Night Chicken Fingers

Prep 20 min
Total 35 min
Servings 4

Taco seasoning mix isn't just for tacos, it's also terrific in the coating for these awesome chicken fingers made with Bisquick®. Cool it down with two creamy dipping sauces. MORE+ LESS-

By Betty Crocker Kitchens

June 28, 2013

Ingredients

2/3

cup Original Bisquick™ mix

package (1 oz) Old El Paso™ taco seasoning mix

boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

egg, slightly beaten

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

Steps

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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.

Nutrition Information

Nutrition Facts

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%
Potassium: 270mg; 8%
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;