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 1 egg 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. |
Chili's Tortilla Crunch Chicken fingers (TNT)
pstarkoski- Admin
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Registration date : 2008-12-13