Meals Matter

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Contributed By: Michele
Taste of Home magazine

This is very good and very easy. You can also pan-fry or deep-fry the chicken. However, baking it cuts down on fat.

Ingredients

1 cup All-purpose flour

2 Envelopes taco seasoning

2 Eggs

2 tablespoons Milk

2 Broiler/fryer chickens (3 to 4 pounds each), cut up

Preparation

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.

Cook's Notes

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.

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