Tortilla Crunch Chicken Fingers Recipe
Ingredients
1 envelope Savory Herb with Garlic Soup Mix
1 cup finely crushed plain tortilla chips or cornflakes
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 egg
2 tablespoons water
2 tablespoons Spread, melted
Directions
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 1/2 x 10 1/2 x 1-inch jelly-roll pan sprayed with nonstick cooking spray, arrange chicken; drizzle with I Can't Believe It's Not Butter! Spread.
Bake, uncovered, 12 minutes or until chicken is thoroughly cooked
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 1/2 x 10 1/2 x 1-inch jelly-roll pan sprayed with nonstick cooking spray, arrange chicken; drizzle with I Can't Believe It's Not Butter! Spread.
Bake, uncovered, 12 minutes or until chicken is thoroughly cooked
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