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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.