Mexican Chicken Tenders Recipes

MEXICAN CHICKEN TENDERS

Mexican Chicken Tenders image

An fast and easy Mexican flavored chicken tender to serve for weeknight dinners.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 package (1 oz) Old El Paso™ taco seasoning mix
1 egg
1 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) uncooked chicken tenders (not breaded)
1/2 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

Heat oven to 400°F. Spray large cookie sheet with cooking spray.
In large resealable food-storage plastic bag, place taco seasoning mix. In shallow bowl, beat egg. In another large resealable food-storage plastic bag, place bread crumbs. Place chicken in taco seasoning mix bag; seal and shake to coat. Dip chicken into egg. Place chicken in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with salsa.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 110 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 2 g, TransFat 0 g

TEX-MEX CHICKEN STRIPS

Tex-Mex Chicken Strips image

I was looking for a way to amp up the flavor of regular chicken strips so I crushed up some leftover corn chips to create a crispy, flavorful coating. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup finely crushed corn chips
1/4 cup panko bread crumbs
1/4 cup dry bread crumbs
1/4 cup finely shredded Mexican cheese blend
5 teaspoons taco seasoning
Dash cayenne pepper
1/4 cup butter, melted
1 pound chicken tenderloins

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.

Nutrition Facts : Calories 258 calories, Fat 14g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 351mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.

QUICK AND EASY MEXICAN CHICKEN

Quick and Easy Mexican Chicken image

An easy entree with Mexican flair! Serve over rice or buttered noodles.

Provided by Karen Taylor

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

4 skinless, boneless chicken breasts
cooking spray
1 clove garlic, minced
1 pinch salt
1 pinch ground black pepper
1 pinch ground cumin
1 cup salsa
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Nutrition Facts : Calories 264.4 calories, Carbohydrate 4.9 g, Cholesterol 98.1 mg, Fat 11.1 g, Fiber 1.1 g, Protein 35.4 g, SaturatedFat 6.4 g, Sodium 641.3 mg, Sugar 2.1 g

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