Chili's Tortilla Crunch Chicken Fingers

    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.