Tortilla crunch chicken fingers
24 strips
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix |
| 1 | cup | Finely crushed plain tortilla chips (about 3 oz) |
| 1½ | pounds | Boneless skinless chicken breast halves, cut into strips |
| 1 | Egg | |
| 2 | tablespoons | Water |
| 2 | tablespoons | Melted margarine or butter |
Directions
Preheat oven to 400'F.
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 1/2x10 1/2x1" jelly roll pan sprayed with no stick cooking spray, arrange chicken; drizzle with margarine. Bake uncovered 12 minutes or until chicken is done. Makes about 24 chicken strips.
TIP: Serve with your favorite fresh or prepared salsa.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95