Crispy Faux-Fried Mexican Chicken

Crispy Faux-Fried Mexican Chicken
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.8
  • Total Fat: 3.8 g
  • Cholesterol: 70.2 mg
  • Sodium: 436.8 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 29.7 g

Introduction

I love faux frying foods using panko. This crunchy, spicy chicken would be great on a taco salad.

Ingredients

1 pound boneless, skinless chicken breasts, pounded until uniform in thickness
1 recipe Chef Meg's Taco Seasoning
1/4 teaspoon salt
1 cup panko bread crumbs
1 cup low-sodium salsa

Directions

Preheat the oven to 375 degrees.
Combine the panko, taco seasoning and salt in a shallow dish.

Remove any fat from the chicken breasts. Pull the tenderloin away from the breast; it is on the under side of the breast. Slice the remaining breast into one inch strips. You should get 4 strips from each breast. Spray each strip with nonstick cooking spray, then dip into the bread crumbs to coat the entire surface. Transfer the chicken to a baking sheet. Bake for 20 minutes or until the meat reaches 165 degrees. Serve with salsa.

Each serving: 3 ounces chicken and 1/4 cup salsa

Number of Servings: 4


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