Tortilla Crunch Chicken Fingers

• envelope of lipton herb with garlic soup mix1
• finely chopped plain tortilla corn chips or 1 cup corn flakes1 cup
• boneless skinless chicken breasts, cut into strips↗1 1⁄2 lbs
• egg↗1
• water↗2 tablespoons
• butter or 2 tablespoons margarine↗2 tablespoons

  melted

Step-by-step instructions

1. 1

   Preheat oven to 400°F degrees.

2. 2

   In medium bowl combine Lipton soup mix and tortilla chip.

3. 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. 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.