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Taco Chicken

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By Betty Crocker Kitchens
Updated Nov 4, 2008
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Ready to eat in 30 minutes! Have a fiesta with a spicy new way to make chicken breasts.

Taco Chicken

  • Prep Time 10 min
  • Total 25 min
  • Servings 4
  • Ingredients 6
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Ingredients

  • 1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
  • 1/2 cup Original Bisquick™ mix
  • 4 boneless skinless chicken breast halves (about 1 1/4 lb)
  • 1 egg, beaten
  • 2 tablespoons taco sauce
  • 3 tablespoons vegetable oil

Instructions

  • Step 
    1
    Place tortilla chips in 1-gallon resealable plastic food-storage bag; crush with rolling pin. Add Bisquick mix to chips; mix well.
  • Step 
    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.
  • Step 
    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).

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
125mg
42%
Sodium
540mg
22%
Potassium
280mg
8%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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