Tortilla Crunch Chicken Fingers

This is so easy it came from my Name Brand recipe book

• Ready In: 27 mins
• Yields: 24 chicken fingers

Ingredients

• 1  envelope  of lipton  herb with garlic soup mix
• 1  cup  finely chopped plain tortilla  corn chips or 1  cup  corn flakes
• 1 1⁄2 lbs boneless skinless chicken breasts, cut into strips
• 1  egg
• 2  tablespoons water
• 2  tablespoons butter or 2  tablespoons margarine, melted

Directions

1. Preheat oven to 400°F degrees.
2. In medium bowl combine Lipton soup mix and tortilla chip.
3. In large bag, combine chicken and egg beaten with the water. Shake until evenly coated. Remove chicken and dip in tortilla mixture until evenly coated.
4. Spray a baking sheet with nonstick spay. Arrange the chicken on the pan, drizzle with butter and bake uncovered for 12 minutes or until chicken is done.