Crispy Faux-Fried Mexican Chicken
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
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
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
