Ready for some crunch? Bite into this mouthwatering crispy chicken.
Here's the skinny:
2 tablespoons butter >
nonstick cooking spray
1 1/2 cups finely crushed multigrain tortilla chips >
1 cup finely crushed multigrain tortilla chips
1/4 cup flour >
no flour
4 skin-on chicken breast halves >
4 skinless, boneless chicken breast halves
Nutritional Highlights
380 (before)
200 (after)
22 g (before)
6 g (after)
8 g (before)
1 g (after)
210 mg (before)
125 mg (after)
Nonstick cooking spray
1 cup finely crushed multigrain tortilla chips
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 egg
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
Shredded romaine (optional)
Old El Paso® Thick ‘n Chunky Salsa (optional)
Avocado slices (optional)
|
1 Preheat oven to 375°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. In a shallow dish combine tortilla chips, oregano, cumin, and pepper. Place egg in another shallow dish; beat lightly. Dip chicken in beaten egg, then coat with tortilla chip mixture.
|
|
2 Arrange chicken in the prepared baking pan. Bake about 25 minutes or until chicken is no longer pink (170°F). If desired, serve chicken on a bed of shredded romaine with salsa and avocado slices.
|
Nutritional Information
1 chicken breast half:
Calories 200 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 120mg; Sodium 125mg; Total Carbohydrate 7g (Dietary Fiber 1g, Sugars 0g); Protein 29g
% Daily Value
Vitamin A 2%; Vitamin C 2%; Calcium 4%; Iron 6g
Exchanges
1/2 Starch, 4 Very Lean Meat
Carbohydrate Choices
1/2
