Crispy Faux-Fried Mexican Chicken
(145)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
1 pound boneless, skinless chicken breasts, pounded until uniform in thickness1 recipe Chef Meg's Taco Seasoning1/4 teaspoon salt 1 cup panko bread crumbs1 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
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 221.8
  • Total Fat: 3.8 g
  • Cholesterol: 70.2 mg
  • Sodium: 436.7 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 29.7 g

Member Reviews
  • HAPPYCAVEGIRL
     What's the point of complaining about an ingredient you can't have or don't use? Find an alternative or don't make it. The recipe is there as a base, it's up to you to make substitutions. If you find a good one, share it.

    My family loved it & we will definitely make it again! Thanks for sharing. - 3/12/12
  • FAYBEE3
     I made this last week--after it was done cooking, I cubed it and set up a taco salad bar for me & hubby--chicken, tomatoes, lettuce, onions, avocado, sharp cheddar and salsa--very tasty! :D - 3/12/12
  • PEEDLE
     Actual ratings are helpful and appreciated. "Sounds good" or "I'll try this tonight"....not so much. - 3/12/12
  • CD11085420
     This is great using boneless pork chops, too! - 3/12/12
  • CD9374878
     We found it very easy and incredibly delicious. The only thing we did different is we used chicken tenders and pounded them out. They were crunchy and spicy but not too spicy. We all loved them. I would serve this to company! It was a pretty presentation, too! - 7/5/12
  • OPTIMIST1948
     Panko is a special type of Japanese bread crumbs that are supposed to give extra crispy crunch instead of regular breadcrumbs. They are either in the breadcrumbs or ethnic food (asian).
    If you are having a hard time getting the crumbs to stick, try a beaten eggwhite before breading. - 2/21/12
  • ACTIVELEE
     I use the taco Seasoning (base) in all my taco like recipes, except I add 1 tsp garlic powder, 1tsp paprika, and 1tsp oregano to the Chef Meg version.

    1 inch pieces for chicken nuggets. I put the spices and panko in a big baggy and then added the pieces like a shake n bake. My son loved it. - 8/24/12
  • THATBIOGIRL
     This made me feel like I was cheating on my diet. It tasted amazing! Served with black beans, broccoli, a little sour cream and cheese too. - 3/20/12
  • NADS1959
     Add some buffalo sauce
    dip in buttermilk instead of spraying with pam - 3/13/12
  • KYLAR_STERN
     Well it doesn't get much quicker or simpler than this. I used Tyson chicken tenderloins and it was just like crispy chicken strips. Panko crumbs where great crispiness and stuck pretty good just using the spray. You only need 1/2 cup panko for 1 lb chicken - 10/20/12
  • LSIG14
     Delicious recipe! I love faux frying with Panko crumbs but never thought about using the Taco seasoning. Great different flavor. - 2/29/12
  • BOOGIEMAMA03
     I can't even begin to say how delicious this recipe was!!! Thank you so much for sharing this!!! - 2/17/12
  • JESSIWOODARD
     Outstanding recipe! My very picky boys loved it, will definitely make again :)
    - 2/7/12
  • CD6251681
     So good will make it again!! No changes as is..going to take it to work with salad for a couple of days.. - 4/22/12
  • CD12165102
     For those who don't like to use the commercial sprays. I use a Misto sprayer with olive oil in it. Just when you store it release the pressure so it doesn't clog. - 7/19/12
  • LEANJEAN6
     I love this--have kept it---- love the cripy outside! - 3/12/12
  • THEAMBI1
     I've made this, but used dry Ranch seasoning instead of taco....was very tasty! - 7/8/13
  • MARIEBART
     Tasty, quick & easy - 7/2/12
  • AMBERLYNN777
     This was so easy to throw together & so yummy! To save time I just used chicken tenders (so they were already the same thickness) & pre-made taco seasoning. I was afraid because I only had seasoned panko crumbs that it would be too much seasoning, but it was so good! Will def make again :) - 5/27/12
  • DMACPHEE
     Very very good. Real crunch. - 3/6/12
  • CHARLEDIA
     I made this tonight. It was wonderfully crunchy, and I didn't even need the salsa. The type of chili powder used probably makes a difference. I used a mexican-style chili powder. - 3/5/12
  • IAMSHE-RA
     I made this for my family tonight and it was very easy and very tasty. In order to get the chicken really crispy I put the chicken under the broiler for a few minutes at the end. Worked out great! - 1/5/13
  • SIERRA4600
     Not very spicy, but the smaller pcs were crispy. I'd definitely add more season if I do it again. It does make a nice alternative to fried chicken tenders. - 3/26/12
  • LILDYNARIDER
     Why not use some salasa at the binding or sticking agent for the panko. - 3/3/12
  • GRAMPIAN
     Very good. - 2/21/12



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