Tortilla Crunch Chicken Fingers1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix1 cup finely crushed plain tortilla chips or cornflakes (about 3 ounces)1 1/2 pounds boneless, skinless chicken breasts, cut into strips 2 Tablespoons water 2 Tablespoons margarine or butter melted
Preheat oven to 400°F.In medium bowl, combine savory herb with garlic soup mix and tortilla chips. In large plastic bag or bowl, combine chicken and egg beaten with water until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated; discard bag. On 15 1/2 X 10 1/2 X 1-inch jelly-roll pan sprayed with nonstick cooking spray, arrange chicken; drizzle with margarine. Bake, uncovered, 12 minutes or until chicken is done. Serve chicken with your favorite fresh or prepared salsa. Makes about 24 chicken fingers Helpful Tips Two coatings--egg and crushed tortilla chips--prevent chicken breast meat from drying out. Serve this dish as soon as it comes from the oven to maintain the crisp outside and moist chicken center.
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