Healthy Mexican Chicken Strips

• 1/2 cup colby-monterey jack cheese (shredded)
• 1 cup corn chips, blue (crushed)
• 1 tablespoon taco seasoning (I use Penzey's Bold Taco Seasoning)
• 1/4 cup egg substitute
• 1 teaspoon hot sauce (I use Cholula)
• 1 lb chicken breast tenders (or cut up boneless skinless chicken breasts)

1. Preheat oven 350 degrees Fahrenheit.
2. In a food processor, combine cheese, crushed corn chips and taco seasoning.
3. Place in a shallow dish (a pie pan works nicely).
4. In another shallow dish, combine egg substitute and hot sauce.
5. One at a time, dip chicken strips in egg substitute mix; completely coat the chicken strip.
6. Completely coat in corn chip mixture.
7. Place strips in a 9x13 pan coated with non-stick spray.
8. Once all chicken strips are coated and in the pan, spray with more non-stick spray (I use canola oil).
9. Bake strips for about 30 minutes or until no longer pink in the middle.

colbymonterey jack cheese, corn chips, taco, egg substitute, hot sauce, chicken breast tenders

Taken from www.food.com/recipe/healthy-mexican-chicken-strips-375603 (may not work)