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

Related recipes