Healthy Mexican Chicken Strips Recipes

HEALTHY MEXICAN CHICKEN STRIPS

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.

HEALTHY MEXICAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with half the cumin, half the garlic powder, salt, and black pepper; arrange chicken breasts with seasoned sides down in the hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
• Season the top of each chicken breast with the remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough juice from the salsa to keep it from burning.
• Transfer chicken breasts to a 9x9-inch baking dish; sprinkle with Mexican cheese blend. Loosen all the drippings from the skillet with a little more juice from the salsa and pour on top of chicken breasts. Spoon salsa over cheese layer.
• Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

TEX-MEX CHICKEN STRIPS

Steps:

• Preheat oven to 400°. In a shallow bowl mix the first 6 ingredients. Place butter in a separate shallow bowl. Dip chicken in butter, then roll in crumb mixture to coat; press to adhere. Place chicken on a foil-lined 15x10x1-inch baking pan. Bake until a thermometer inserted into the chicken reads 165°, about 15 minutes, turning halfway through the cooking time.