Taco Chicken Fingers

I planned to make this for a party once but got my words tangled up. Since then it's become known at Tacken Chico Fingers. But you can call it:

Taco Chicken Fingers

4 boneless, skinless chicken breasts
1/2 c. mayonnaise or Miracle Whip
3 Tb. milk
1 Tb. taco seasoning
1 bag (9 oz.) tortilla chips


Preheat oven to 425. Lightly grease baking sheet. Cut each chicken breast into 1/2 inch strips. In a large shallow bowl combine mayonnaise, milk, and taco seasoning until blended and smooth. Place tortilla chips in a ziploc bag and use a rolling pin to crush them into crumbs. Dip chicken first into mayonnaise mix, then into the bag. Shake bag until the chicken is well coated. Then place on baking sheet. Chill for 20 minutes. Then bake until browned and cooked through, about 10-12 minutes. Can serve with salsa or guacamole.

This makes a great appetizer, but when I make it, everyone except Will gobbles it down. It says on the recipe that it serves 10, but we can only get 4 servings out of it. You can also vary the recipe by using cheese crackers or even cornflakes instead of the chips and Italian seasoning instead of the taco seasoning, but we like the Mexican flavor best.

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