Tortilla Crunch Chicken Fingers
|Herb with garlic soup envelope||1|
|Crushed tortilla chips/3 ounces cornflakes||1 Cup (16 tbs)|
|Boneless, skinless, chicken breasts||1 1⁄2 Pound, cut into strips|
|Margarine/Butter||2 Tablespoon, 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 15-1/2x10-1/2x 1-inch jelly-roll pan sprayed with nonstick cooking spray, arrange chicken; drizzle with margarine. Bake, uncovered, 12 minutes or until chicken juices run clear. Serve with chunky salsa, if desired.