Taco Chicken Fingers
4 boneless, skinless chicken breast halves
1/2 cup mayonnaise
3 Tbsp milk
1 bag (9 oz.) tortilla chips
1 Tbsp taco seasoning
Preheat oven to 425F. Lightly grease a baking sheet. Cut each chicken
breast half crosswise unto 1/2 inch strips. In a large shallow bowl,
whisk mayonnaise and milk until blended and smooth. Place tortilla
chips in a resealable plastic bag. Using a rolling pin, crush chips
into fine crumbs.
In another large shallow bowl, toss 1 1/4 cups crushed tortilla chips
with taco seasoning. Mix well. Toss chicken strips first in mayonnaise
mixture, then in crushed tortilla chips. Place on prepared baking sheet
(do not overlap). Bake until just browned and chicken is cooked
through, 10-12 minutes. Serve with salsa, sour cream and guacamole.