TORTILLA CRUNCH CHICKEN FINGERS

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TORTILLA CRUNCH CHICKEN FINGERS image

Yield 24 chicken strips

Number Of Ingredients 6

1 envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix
1 c finely crushed plain tortilla chips (about 3 oz)
1 1/2 pounds boneless skinless chicken breast halves, cut into strips
1 egg
2 T water
2 T melted margarine or butter

Steps:

  • Preheat oven to 400. In medium bowl, combine fiesta herb with red pepper soup mix and tortilla chips. In large plastic bag or bowl, combine chicken and egg beaten with water, coating well. Dip chicken in tortilla mixture, coating well. In 15-1/2 x 10-1/2 x 1 inch jelly roll pan sprayed with no stick cooking spray, arrange chicken; drizzle with margarine. Bake uncovered 12 minutes or until chicken is done. Tip: Serve with your favorite fresh or prepared salsa.

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