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Chili's Tortilla Crunch Chicken Fingers




Source of Recipe


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List of Ingredients




1 pkg. dry onion soup mix

1 tsp. crushed red pepper flakes

1/4 tsp. cayenne pepper

1/4 tsp.ground cumin

1 cup crushed tortilla chips

1-1/2 lb. boneless skinless chicken breasts

1 egg

2 TBSP water

2 TBSP butter or margarine, melted



Recipe



Preheat oven to 375. coat a large baking shet 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 1/2x3-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.