Ingredients

• 1 pkg. dry onion soup mix
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cumin
• 1 cup finely crushed tortilla chips
• 1-1/2 lb. boneless skinless chicken breasts
• 2 tablespoons butter or margarine, melted
• 1 egg
• 2 tablespoons water

Preparation

Preheat oven to 375F. Coat a large baking sheet with vegetable cooking spray. 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. Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well.

Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.