Bisquick - (Page 36) Quick Taco Chicken Prep Time: 25 Minutes Start to Finish: 25 Minutes Servings: 4 High Altitude (3500-6500 ft): Cook chicken in oil 15 to 17 minutes. Nutrition Information Per Serving: 1 Serving: Calories 400 (Calories from Fat 190); Total Fat 21g (Saturated Fat 4g; Trans Fat 0.5g); Cholesterol 140mg; Sodium 570mg; Total Carbohydrate 18g (Dietary Fiber 0g; Sugars 1g); Protein 35g % Daily value: Vitamin A 2%; Vitamin C 0%; Calcium 6%; Iron 10% exchanges: 1 Starch, 4 1/2 Very Lean Meat, 3 1/2 Fat Carbohydrate Choices: 1 1½ ½ 4 1 2 ¼ 3 cups nacho cheese tortilla chips (1¾ oz) cup Original Bisquick® mix boneless skinless chicken breasts (about 1¼ lb) egg, beaten tablespoons Old El Paso® taco sauce teaspoon salt tablespoons vegetable oil 1. In 1-gallon resealable food-storage plastic bag, crush tortilla chips with rolling pin. Add Bisquick mix to chips; mix well. 2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. In small shallow dish, mix egg, taco sauce and salt. Dip chicken into egg mixture, then shake in bag to coat with Bisquick mixture. 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 no longer pink in center. 36 Betty Crocker Bisquick® Tips » varIatIoN Slice each cooked chicken breast into strips and place in a warm tortilla with shredded lettuce, cheese and salsa. Serve-WIth Create a weeknight “fiesta” mood by serving with Spanish rice and fresh pineapple wedges.
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.