Chili's Tortilla Crunch Chicken Fingers
Source of Recipe
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List of Ingredients
1 package dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup crushed tortilla chips
1 1/2 pounds boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water
Recipe
Preheat oven to 375 degrees F. Coat a large baking sheet with
vegetable cooking spray.
Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin,
and finely crushed tortilla chips; set aside. Beat together egg and
water; set aside.
Place chicken breasts between two pieces of plastic wrap and pound to
an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips
into egg then into tortilla chip/spice mixture, coating well. Arrange
in a single layer on prepared baking dish; drizzle with butter. Bake
uncovered for 15 to 18 minutes, or until chicken is done and topping
is golden and crispy.
Yields 6 servings
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