Did you stock up on yummy tortilla chips too? And now you're stuck with 6 bags of crumbly crushed chips that nobody will eat? Don't throw them out - make crispy chicken strips!
I made a whole pan full of these crunchy, crispy yummies and froze half. Most tortilla chips are pretty salty on their own, so I didn't even add any seasoning. The lemon juice really helps keep the chicken tender while you bake, I couldn't really taste the lemon, but it made the chicken soft. Low fat, practical and delicious!
Husband Rating: 4 stars
4 boneless skinless chicken breasts
6 Tbsp (3/4 cup) butter, melted
1 tsp. lemon juice
1 1/2 cups crushed tortilla chips
1/3 cup flour
Preheat oven to 400 degrees. Slice chicken into long, thin strips. (My Albertsons chicken breasts were pretty fat, so I cut them in half both ways, if you need to pound them out to be an even thickness go for it.) Place flour in a shallow dish. In another dish combine melted butter and lemon juice. Pour tortilla chips into a large ziploc bag, run over with a rolling pin to make tortilla chips finely crushes and even sizes. Place chicken in flour dish and lightly cover then submerge in butter lemon juice mixture. Toss chicken into ziploc bag, shake to coat. Layer on a lightly greased baking sheet and bake for 17-20 minutes or until chicken is no longer pink and coating is golden.
Serve with cucumber stacks, carrots and your favorite dipping sauce.
Freezer Instructions: Place cooled chicken into a ziploc bag, label and date. To reheat microwave for 1-2 minutes or warm in skillet. Use within 2 months.