Crispy Baked Chili Chicken
7 Review(s)
30 Min
Prep : 10 Min Cook: 20 Min
Chicken breasts bake up tender, juicy and delicious in a crispy coating of SHAKE 'N BAKE, chili powder and garlic powder. Couldn't be easier!
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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
6 Tbsp. (or 1/2 pouch) Shake'N Bake Original Coating Mix
2
2 tsp. chili powder
3
1/2 tsp. garlic powder
4
2 small boneless skinless chicken breasts (1/2 lb./250 g)
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How do I make it ?
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Step 1
Preheat oven to 425ºF. Mix coating mix, chili and garlic powder. Use to coat chicken as directed on package. Step 2
Place on baking sheet. Step 3
Bake 20 min. or until chicken is cooked through (170ºF). Kraft Kitchen Tips!
Tossed Chicken-Ranch Salad
Plan ahead! Prepare as directed, doubling all ingredients. Refrigerate 2 of the cooked chicken breasts overnight. The next day, cut chicken into strips. Toss with 6 cups torn mixed greens, 1 cup tomato wedges, 1/4 cup Cracker Barrel Shredded Tex Mex Cheese and 2 Tbsp. Kraft Rancher's Choice Dressing. Makes 2 servings, 3 cups (750 mL) each.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value
Fat 3 g
Saturated fat 1 g
5 %
Cholesterol 65 mg
Sodium 410 mg
17 %
Carbohydrate 8 g
Fibre 1 g
Sugars 0 g
Protein 27 g
Vitamin A
4 %
Vitamin C
4 %
Calcium
0 %
Iron
6 %
Servings
Makes 2 servings, one chicken breast (140 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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