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10 minutes
25 minutes
- 1 1/2 cups nacho cheese tortilla chips (1 3/4 oz)
- 1/2 cup Original Bisquick™ mix
- 4 boneless skinless chicken breast halves (about 1 1/4 lb)
- 1 egg, beaten
- 2 tablespoons taco sauce
- 3 tablespoons vegetable oil
- Crush tortilla chips in a 1-gallon resealable plastic food-storage bag using a rolling pin. Mix in Bisquick until well combined.
- Flatten each chicken breast to 1/4-inch thickness using plastic wrap. In a small dish, combine egg, taco sauce, and salt. Dip chicken in the egg mixture, then coat with Bisquick by shaking in a bag.
- Heat oil in a 12-inch nonstick skillet over medium heat. Lower the heat to medium-low. Cook the chicken in the oil for 10 to 12 minutes, turning it once, until the center of the thickest part reads 170°F on a meat thermometer.
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