Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Taco | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 ounce jar hot taco sauce
- 1 egg
- 2 cloves garlic minced
- 2 cups crushed cornflakes
- 2 teaspoons chili powder
- 2 teaspoons cumin powder
- 1 teaspoon oregano
- 1 teaspoon ground cloves
- 2 teaspoons crushed red pepper
- 2½ pounds chicken thighs
- 6 tablespoons butter melted
Directions
Preheat oven to 375°F.
In a shallow dish whisk together taco sauce, egg and garlic then combine cornflakes, chili powder, cumin, oregano, ground cloves and crushed red pepper in plastic bag.
Dip chicken in sauce then toss in cornflake mixture and place on greased shallow baking pan.
Drizzle with butter and bake 45 minutes.
Category:Cathy's Recipes
Category:Chicken Recipes
Category:Egg Recipes