Tex-Mex Chicken Strips
TAKES: 30 min. MAKES: 4 servings
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.
TEST KITCHEN TIPS
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.