Crunchy Mexican Chicken
Total Time: 25 Minutes
Serves: 4 ( Each serving: 3 ounces chicken and 1/4 cup salsa
Ingredients
- 1 pound boneless, skinless chicken breasts, pounded until uniform in thickness
1 cup panko bread crumbs
1 cup low-sodium salsa
1/2 tsp salt substitute
Home-made taco seasoning. (3 tsp chili powder,1 tsp ground cumin,1 tsp red pepper flakes)
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.
Nutritional Info
- Amount Per Serving
- Calories: 218
- Total Fat: 2 g
- Cholesterol: 65 mg
- Sodium: 329 mg
- Total Carbs: 19 g
- Dietary Fiber: 3 g
- Protein: 31 g
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