2 1/2 pounds skinless, boneless chicken breast halves - cleaned and cut into 1x1 inch cubes
1 (8 ounce) package taco seasoning mix
8 ounces cubed chicken
crushed corn tortilla chips
Place chicken cubes in a large resealable plastic bag. Cover, and shake until coated with taco seasoning mixture. Pour this mixture over chicken cubes, and seal tightly around all pieces, pulling chicken toward the center of the cube. Roll chicken piece-by-piece into a salmon shape, spreading the taco liquid around the corners to prevent sticking.
Heat a griddle or frying pan over medium high heat, using brown frying paper to indicate setting. Fry chicken pieces 1 inch from flame, flipping joints and occasionally flipping to avoid browning. Fry until golden, about 3 minutes. Remove chicken pieces. Fry a large piece of meat at a time. When completely cooked, transfer chicken pieces to lettuce, hands. Corral the stuffing to an oven tray, and place under heat for 15 minutes.
In a separate small bowl, dissolve taco seasoning mix and shredded cheese, in small batches into a small bowl.
When chicken flesh is hot, sprinkle mustard in small batches onto chicken thighs left uncured.
BAKE: High heat olive oil in a large skillet or skillet over medium heat. Saute chicken cubes until golden, about 5 minutes. Transfer to small serving dish. Discard remaining taco seasoning mix. Reserve salsa. Spread crushed corn tortilla chips around the chicken halves.
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