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Tortilla crunch chicken fingers

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Ingredients/Components

water - 2 Tbsp
egg - 1 item
melted margarine or butter - 2 Tbsp
boneless, skinless chicken breasts, cut into strips
envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper soup mix - 1 item
finely crushed plain tortilla chips about 3 oz - 1 c

How to make tortilla crunch chicken fingers:

Preheat oven to 400°. In a medium bowl, combine Fiesta Herb with Red Pepper soup mix and tortilla chips. In a large plastic bag or bowl, combine chicken and egg, beaten with water, coating well. Dip chicken in tortilla mixture, coating well. In a 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with no-stick cooking spray, arrange chicken and drizzle with margarine. Bake, uncovered, for 12 minutes or until chicken is done. Makes about 24 chicken strips. Can be served with salsa.

Recipe categories: Appetizers, Main dish, Chicken breast.

Rating:

3.5

Average rating: 3.5, total votes: 8

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