Home Recipes Tortilla Crusted Chicken Fingers & Crudite

Tortilla Crusted Chicken Fingers & Crudite

Name: Tortilla Crusted Chicken Fingers & Crudite
Prep time: 00:15
Cook time: 00:15
Total time: 00:30
Yield: 4
Ingredients: 2 cups Tortillas; 1 Pinch Ground Black Pepper; 1 lb Boneless skinless chicken breasts; 3 tbsp Becel® Buttery Taste margarine; 3 lrg Carrot; 3 Stalk Celery; 0.25 cup Honey Mustard Dressing

30-minute recipe Serves 4

Coating chicken breast strips in crushed tortilla chips instead of bread crumbs makes these chicken fingers wonderfully crunchy without deep-frying

30-minute recipe Serves 4

Ingredients

2 cups

White 7-in tortillas

1 Pinch

Black pepper

1 lb

Boneless, skinless chicken breasts

3 tbsp

Margarine

3 lrg

Carrot

Celery rib

1/4 cup

Honey mustard dressing

Directions

Prep: 15-minute | Cook: 15-minute

1
Preheat oven to 400? F (200? C).
2
Combine chips with black pepper in shallow bowl or plate.
3
Dip chicken in Becel® Buttery Taste margarine, then press into crumb mixture.
4
Arrange on baking sheet and bake until chicken is thoroughly cooked, about 15 minutes.
5
Serve with carrots, celery and dressing as dipping sauce.
6
Recipe Twist: For a more adult recipe, leave pounded chicken breast halves whole. For a smoky hit, add ¼ tsp (1 mL)chipotle pepper to tortilla crumbs instead of black pepper and serve with fat-free ranch dressing.

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Tortilla Crusted Chicken Fingers & Crudite

Ingredients

Directions

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