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Tortilla Crunch Chicken Fingers Recipe
|Fiesta herb with red pepper soup mix||2 1⁄2 Ounce (Lipton Recipe Secrets, 1 Envelope)|
|Crushed tortilla chips||1 Cup (16 tbs) (Plain Variety)|
|Boneless, skinless chicken breast halves/Chicken tenders||1 1⁄2 Pound, cut into strips|
|Melted margarine/Butter||2 Tablespoon|
Serving size: Complete recipe
Calories 1488 Calories from Fat 458
% Daily Value*
Total Fat 51 g78.4%
Saturated Fat 10.7 g53.4%
Trans Fat 0.3 g
Cholesterol 617.1 mg
Sodium 5147.8 mg214.5%
Total Carbohydrates 74 g24.8%
Dietary Fiber 4.9 g19.8%
Sugars 7.3 g
Protein 175 g349.3%
Vitamin A 52.7% Vitamin C 33.3%
Calcium 24.2% Iron 48.9%
*Based on a 2000 Calorie diet
In a medium bowl, combine soup mix and tortilla chips.
In large plastic bag or bowl, combine chicken and egg beaten with water, coating well.
Dip chicken in tortilla mixture, coating well.
In 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with nonstick cooking spray, arrange chicken.
Drizzle with margarine.
Bake, uncovered, 12 minutes or until chicken is done.