Tortilla Crunch Chicken Fingers Recipe
Yield: 24 stripsRecipe by luhu.jp
Ingredients:
1 package: Lipton Recipe Secrets Fiesta Herb with Red Pepper Soup Mix,
1 cup: Finely crushed plain tortilla chips, about 3 oz
1 1/2 lbs: Boneless skinless chicken breast halves, cut into strips
1: Egg,
2 tbsp: Water,
2 tbsp: Melted margarine or butter,
Directions:
Preheat oven to 400F.
In medium bowl, combine fiesta herb with red pepper soup mix and
tortilla chips. In large plastic bag or bowl, combine chicken and egg
beaten with water, coating well. Dip chicken in tortilla mixture,
coating well. In 15 1/2x10 1/2x1" jelly roll pan sprayed with no
stick cooking spray, arrange chicken; drizzle with margarine. Bake
uncovered 12 minutes or until chicken is done. Makes about 24 chicken
strips.
TIP: Serve with your favorite fresh or prepared salsa.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95
Source from luhu.jp
In medium bowl, combine fiesta herb with red pepper soup mix and
tortilla chips. In large plastic bag or bowl, combine chicken and egg
beaten with water, coating well. Dip chicken in tortilla mixture,
coating well. In 15 1/2x10 1/2x1" jelly roll pan sprayed with no
stick cooking spray, arrange chicken; drizzle with margarine. Bake
uncovered 12 minutes or until chicken is done. Makes about 24 chicken
strips.
TIP: Serve with your favorite fresh or prepared salsa.
Submitted By MICHAEL ORCHEKOWSKI On 08-12-95
Source from luhu.jp