In a large resealable plastic bag, combine the flour and taco seasoning. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear. Yield: 12 servings.

The original recipe called for 1/2 tsp of salt. But the taco seasoning has plenty of sodium in it so I eliminate that ingredient. Low sodium taco seasoning, skinless and boneless chicken breasts, egg beaters and non-fat milk used in nutrient analysis.