Tex-Mex Chicken Strips

TAKES: 30 min. MAKES: 4 serv­ings

Simple & Delicious - - ON THE MENU -

Amp up the fla­vor of reg­u­lar chicken strips with a crunchy and fla­vor­ful coat­ing of crushed corn chips. —Cyndy Gerken, Naples, FL

1/2 cup finely crushed corn chips 1/4 cup panko (Ja­panese) bread crumbs 1/4 cup dry bread crumbs 1/4 cup finely shred­ded

Mex­i­can cheese blend 5 tsp. taco sea­son­ing

Dash cayenne pep­per

1/4 cup but­ter, melted

1 lb. chicken ten­der­loins Pre­heat oven to 400°. In a shal­low bowl, mix the first six in­gre­di­ents. Place but­ter in a sep­a­rate shal­low bowl. Dip chicken in but­ter, then roll in crumb mix­ture to coat; press to ad­here. Place chicken on a foil-lined 15x10x1-in. bak­ing pan. Bake un­til a ther­mome­ter in­serted into the chicken reads 165°, about 15 min­utes, turn­ing half­way through cook­ing.

3 OZ. COOKED CHICKEN 258 cal., 14g fat (7g sat. fat), 85mg chol., 351mg sod., 7g carb. (0 sug­ars, 0 fiber), 28g pro.


This chicken would taste great chopped and served over taco salad. If you like dip­ping chicken strips, try th­ese with salsa, gua­camole, sour cream or ranch dress­ing.

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