Tortilla Crunch Chicken Fingers - cooking recipe

Ingredients

1 envelope Lipton Fiesta Herb soup with red pepper
1 c. finely crushed plain tortilla chips
1 1/2 lb. boneless, skinless breast, cut in strips
1 egg
2 Tbsp. water
2 Tbsp. melted butter

Preparation

Preheat oven to 400\u00b0.
In a bowl combine soup mix and tortilla chips.
In a large bag or bowl, combine eggs and water; then add chicken, coating well.
Dip chicken into tortilla mixture, coating well.
In a casserole dish, arrange chicken and then sprinkle with butter.
Bake, uncovered, for 12 minutes or until chicken is done. Makes about 24 chicken strips.