Healthy Mexican Chicken Strips Recipe #375603
I originally got this idea watching Aaron McCargo on the food network. Of course, his were fried and I am trying to watch my weight. After a few attempts, I have come up with this super easy baked version. I figured the nutrition facts for four servings including chips and it comes to about 295 calories and 10 grams of fat per serving (approximately 2.5 strips).
by sbera007
40 min | 10 min prep
SERVES 4
- 1 cup blue corn chips (crushed)
- 1/2 cup colby-monterey jack cheese (shredded)
- 1 tablespoon taco seasoning (I use Penzey's Bold Taco Seasoning)
- 1/4 cup egg substitute
- 1 teaspoon hot sauce (I use Cholula)
- 1 lb chicken breast tenders (or cut up boneless skinless chicken breasts)
- Preheat oven 350.
- In a food possessor, combine cheese, chips and taco seasoning.
- Place in a shallow dish (a pie pan works nicely).
- In another shallow dish, combine egg substitute and hot sauce.
- One at a time, dip chicken strips in egg substitute mix (completely coat the chicken strip).
- Then completely coat in chip mixture.
- Place in a 13X9 pan coated with non stick spray.
- Once all chicken strips are coated and in the pan, spray with more non stick spray (I use canola oil).
- Back strips for about 30 minutes or until no longer pink in the middle.
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5 stars