Thursday, August 14, 2008

Tortilla Crunch Chicken Fingers

1 envelope of some kind of soup mix or herb mix
1 C finely crushed tortilla chips (I use more)
1 1/2 lbs chicken breast - cut into pieces that your kiddos can easily eat w/o having to cut it up
1 egg
2 T water
2 T melted butter

Preheat oven to 400F. Combine soup mix and chips. In large plastic ziploc, add chicken, egg, water and coat well. Dip in chip mix. Put in pan sprayed w/ pam. Drizzle w/ butter. Bake uncovered - 12 minutes or until chicken is cooked.

This makes an EXCELLENT freeze ahead meal. Just do everything except putting on the butter and baking it.

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