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

Preheat oven to 375 degrees. 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 lb. to an even 1/2-inch thickness. Cut into 1/2 x 3-inch strips. Dip strips into 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.

Yields 6 servings.