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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Crunched nacho tortilla chips left over from the taco salad made earlier in the week coat these tender chicken strips. This is a great sandwich recipe for families. Ingredients:
1 egg |
1 cup crushed nacho tortilla chips |
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
1/2 cup mayonnaise |
4 pita breads (6 inches), halved |
8 lettuce leaves |
1 large tomato, sliced |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a shallow bowl, beat the egg. Place crushed chips in another shallow bowl. Dip chicken in egg, then coat with chips. Place in a single layer in a greased 11-in. x 7-in. baking dish. Bake at 400° for 20-25 minutes or until juices run clear.
2. Spread mayonnaise inside pita halves; line with lettuce. Fill with chicken and tomato; sprinkle with cheese. Yield: 4 servings.
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