Chili's Tortilla Crunch Chicken Fingers
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
2 TBSP water
2 TBSP butter or margarine, melted
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.
Number of posts : 12574
Age : 71
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13
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