Healthy Mexican Chicken Strips - cooking recipe

Ingredients

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)

Preparation

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