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Baked Taco Chicken
January 06, 2011

This was a quick, SIMPLE, and tasty version of baked chicken! I used about 9 defrosted chicken tenderloins, and cut the amounts of everything else in half b/c I didn't need that much coating. Except another reviewer mentioned using less flour, so I reduced it down to 1/4 cup. Oh, and I used seasoned salt rather than regular salt. Before putting in the oven, I put a little bit of water on the bottom of the baking dish. This helped keep the chicken moist. I only baked it for about 20 minutes at 350 degrees. At 20 minutes, I drizzled about 2 tablespoons of melted butter onto the chicken and then broiled it for about 5 minutes. The result was very moist, well seasoned chicken. I would totally make this again! I dipped my chicken in some light sour cream. YUM~~ leftovers would be great on a salad, in a taco, wrap, etc. This dish tastes like a taco-less taco!

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