Tortilla Crusted Chicken Fingers & Crudite
Preheat oven to 400? F (200? C).
Combine chips with black pepper in shallow bowl or plate.
Dip chicken in Becel® Buttery Taste margarine, then press into crumb mixture.
Arrange on baking sheet and bake until chicken is thoroughly cooked, about 15 minutes.
Serve with carrots, celery and dressing as dipping sauce.
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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Last updated: October 27th, 2020
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