Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 pkg. dry onion soup mix
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1 cup finely crushed tortilla chips
1-1/2 lb. boneless skinless chicken breasts
2 tablespoons butter or margarine, melted
1 egg
2 tablespoons water
Preheat oven to 375F. Coat a large baking sheet 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 1/2- x 3-inch strips. Dip
strips in 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.
Tortilla Crunch Chicken Fingers 125

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