In medium saucepan, sauté bacon over medium-low heat until just
crisp. Add onion; cook until light browned, about 7 minutes. Stir in tomatoes and green
chilies; cook for 3 minutes more. Sprinkle salt and pepper into dish; stir. Remove from heat,
cover and set aside.
Between two sheets of plastic wrap, place chicken breasts. Pound with
meat hammer to 1/4 inch thickness.
Place four in pie plate or other flat dish. Place egg white in shallow
bowl. Place tortilla chip crumbs in third bowl. Dip each chicken breast first into flour,
patting off excess, then into egg. Finish by coating with crumbs.
In large, non-stick skillet, warm oil over high heat. Add chicken and
brown each side, turning after about 3 minutes. Reduce heat to medium-low; continue to cook
chicken until firm, about 5 more minutes on each side.
To serve, place chicken on platter. Warm relish and spoon on top of
chicken
Recipe courtesy of the National Chicken Council
Nutrition facts
Serving Size 1 serving
Calories 652
Calories from Fat 326 (50%)
% Daily Value*
56%Total Fat 36g
40%Saturated
Fat 8g
Polyunsaturated Fat 10.4g
Monounsaturated Fat 14.8g
30%Cholesterol 90mg
32%Sodium 780mg
17%Potassium 596mg
16%Total
Carbohydrate 48g
16%Dietary
Fiber 4g
Sugars 3g
Sugar Alcohols 0g
68%Protein 34g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
