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Receta Chili's Tortilla Crunch Chicken Fingers
by Global Cookbook

Chili's Tortilla Crunch Chicken Fingers
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  Raciónes: 6

Ingredientes

  • 1 pkt dry onion soup mix
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp cayenne pepper
  • 1/8 tsp grnd cumin
  • 1 c. crushed tortilla chips
  • 1 1/2 lb boneless skinless chicken breasts
  • 2 Tbsp. butter or possibly margarine melted
  • 1 x egg
  • 2 Tbsp. water

Direcciones

  1. Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
  2. 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.
  3. Place chicken breasts between two pcs of plastic wrap and lb. to an even 1/2-inch thickness. Cut into 1/2-inch by 3-inch strips. Dip strips in egg then into tortilla chip/spice mix, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 min, or possibly till chicken is done and topping is golden brown and crispy.
  4. This recipe yields 6 servings.