Healthy Mexican Chicken Strips
I originally got this idea watching Aaron McCargo on the food network. 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).
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INGREDIENTS
Nutrition- 1⁄2
- 1cup corn chips, blue (crushed)
- 1tablespoon taco seasoning (I use Penzey's Bold Taco Seasoning)
- 1⁄4cup egg substitute
- 1teaspoon hot sauce (I use Cholula)
- 1lb chicken breast tenders (or cut up boneless skinless chicken breasts)
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DIRECTIONS
- Preheat oven 350 degrees Fahrenheit.
- In a food processor, combine cheese, crushed corn chips and taco seasoning.
- Place in a shallow dish (a pie pan works nicely).
- In another shallow dish, combine egg substitute and hot sauce.
- One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
- Completely coat in corn chip mixture.
- Place strips in a 9x13 pan coated with non-stick spray.
- Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
- Bake strips for about 30 minutes or until no longer pink in the middle.
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