Tortilla Crunch Chicken Fingers
|Fiesta herb with red pepper soup mix||2 1⁄2 Ounce (Lipton Recipe Secrets, 1 Envelope)|
|Crushed tortilla chips||1 Cup (16 tbs) (Plain Variety)|
|Boneless, skinless chicken breast halves/Chicken tenders||1 1⁄2 Pound, cut into strips|
|Melted margarine/Butter||2 Tablespoon|
Preheat oven to 400°.
In a medium bowl, combine 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 1/2 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.