16 April 2012

Recipe of the Month...Taco Chicken Fingers


2 boneless, skinless chicken breasts
1/2 cup Ranch dressing
2 tbsp milk
1 tbsp taco seasoning
1 bag (9 oz.) tortilla chips (may substitute bread crumbs)


Preheat oven to 425 degrees.  Lightly grease a baking sheet.  Cut each chicken breast half crosswise into 1/2 inch strips.  In a large shallow bowl, whisk Ranch and milk until blended and smooth.  Place chips in a resealable plastic bag.  Using a rolling pin, crush chips into fine crumbs.  In another large bowl, mix chips and taco seasoning.  Toss chicken in Ranch mix, then in crushed chips.  Place on prepared baking sheet.  Bake until just browned and chicken is cooked throughout (10-12 minutes).

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