Crunchy Mexican Chicken

[STEROID]

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