Taco Chicken – Bisquick Recipes

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

Ingredients

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).

tip 1

Looking for a little spicier version of Taco Chicken? Use spicy nacho cheese chips and medium taco sauce for the coating.
tip 2

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.
tip 3

Serve this crispy chicken alongside Spanish rice, warm flour tortillas or corn muffins and sliced avocados.

360 Calories, 20g Total Fat, 30g Protein, 16g Total Carbohydrate, 2g Sugars

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;

*Percent Daily Values are based on a 2,000 calorie diet.