TORTILLA CRUNCH CHICKEN FINGERS

Tortilla Crunch Chicken Fingers image

Provided by southern chef in lo

Time 27m

Yield 24 chicken fingers

Number Of Ingredients 6

1 envelope of lipton herb with garlic soup mix
1 cup finely chopped plain tortilla corn chips or 1 cup corn flakes
1 1/2 lbs boneless skinless chicken breasts, cut into strips
1 egg
2 tablespoons water
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

Preheat oven to 400°F degrees.
In medium bowl combine Lipton soup mix and tortilla chip.
In large bag, combine chicken and egg beaten with the water. Shake until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated.
Spray a baking sheet with nonstick spay. Arrange the chicken on the pan, drizzle with butter and bake uncovered for 12 minutes or until chicken is done.

Nutrition Facts : Calories 42.8, Fat 1.5, SaturatedFat 0.8, Cholesterol 27.8, Sodium 28.2, Protein 6.8

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