Healthy Mexican Chicken Strips |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 out the nutrition facts for four servings, including chips, and it comes out to about 295 calories and 10 grams of fat per serving (approximately 2. 5 strips). Ingredients:
1/2 cup colby-monterey jack cheese (shredded) |
1 cup corn chips, blue (crushed) |
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) |
Directions:
1. Preheat oven 350 degrees Fahrenheit.
2. In a food processor, combine cheese, crushed corn chips and taco seasoning.
3. Place in a shallow dish (a pie pan works nicely).
4. In another shallow dish, combine egg substitute and hot sauce.
5. One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
6. Completely coat in corn chip mixture.
7. Place strips in a 9x13 pan coated with non-stick spray.
8. Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
9. Bake strips for about 30 minutes or until no longer pink in the middle.
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