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).
Provided by sbera007
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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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Kaidence Miller
m_k@yahoo.comI can't wait to try this recipe! It looks so delicious.
Nadeeka Dumindrani
dn@aol.comThis recipe is a great way to add some Mexican flavor to your weeknight meals.
Usman Nawaz
un69@yahoo.comThis recipe is a keeper! I will definitely be making it again.
Sahil Sameer
sameer.sahil67@gmail.comI would not recommend this recipe to others. There are much better Mexican chicken strip recipes out there.
Aquavion Owens
owens@gmail.comOverall, I thought this recipe was just okay. The chicken strips were a little bland, and the sauce was just average.
SN Nipa
sn-nipa42@gmail.comI'm not sure what I did wrong, but my chicken strips didn't turn out crispy at all. They were more like soggy chicken nuggets.
Gloann Estinor
estinor-g65@yahoo.comThe sauce was a little too sweet for my taste. I would have preferred a more savory sauce.
Kainat Shah
kainat_shah31@gmail.comThe chicken strips were a little dry. I think I should have marinated them for longer before baking them.
javed JB
javed_j50@gmail.comI accidentally used too much chili powder, and the chicken strips were a little too spicy for my taste. Next time, I'll be sure to measure the ingredients more carefully.
Ambrosia Midkiff
m@yahoo.comI'm not a big fan of cilantro, so I omitted it from the recipe. The chicken strips were still delicious without it.
Lee aan Basson
b@yahoo.comThis recipe is a great way to use up leftover chicken. I always have a few pieces of chicken left over after I roast a whole chicken, and this is the perfect way to use them up.
Sk Top
tops@gmail.comI've made this recipe several times, and it always turns out perfectly. It's a great go-to meal for busy weeknights.
Haseeb Yamin
haseeb-yamin@yahoo.comI love that this recipe is so healthy. The chicken strips are baked instead of fried, and the sauce is made with fresh ingredients.
Thabit Mselem
thabit_mselem@gmail.comThese chicken strips are the perfect finger food for parties. They're easy to eat, and they're always a crowd-pleaser.
Cute Word
cute-word28@yahoo.comI'm not a huge fan of spicy food, but this recipe was still enjoyable for me. The sauce had just the right amount of heat, and the chicken strips were so flavorful that I didn't even need to add any additional seasoning.
Yashfa Naeem
yashfanaeem@aol.comThis is one of my favorite recipes to make for Taco Tuesday. The chicken strips are always a hit, and they're so versatile. I've used them in tacos, burritos, and even quesadillas.
Nathmi Dilrukshi
dilrukshi.n64@hotmail.frI love how easy this recipe is to make. I was able to throw it together in no time, and it turned out perfectly. The chicken strips were crispy on the outside and tender on the inside.
Narsaiah Manglaram
narsaiah.manglaram@hotmail.comThis recipe was absolutely delicious! The chicken strips were so juicy and flavorful, and the sauce was the perfect combination of spicy and tangy. I served it with rice and black beans, and it was a huge hit with my family.