Tortilla Crunch Chicken Fingers - cooking recipe

Ingredients

1 envelope Lipton Recipe Secrets Fiesta Herb with Red Pepper soup mix
1 c. finely crushed plain tortilla chips (about 3 oz.)
1 1/2 lb. boneless, skinless chicken breasts, cut into strips
1 egg
2 Tbsp. water
2 Tbsp. melted margarine or butter

Preparation

Preheat oven to 400\u00b0.
In a medium bowl, combine Fiesta Herb with Red Pepper soup mix and tortilla chips.
In a large plastic bag or bowl, combine chicken and egg, beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In a 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with no-stick cooking spray, arrange chicken and drizzle with margarine.
Bake, uncovered, for 12 minutes or until chicken is done.
Makes about 24 chicken strips.
Can be served with salsa.