Tortilla Crusted Chicken Fingers Recipe

Quick, Easy, and Healthy

Tortilla Crusted Chicken Fingers Recipe

This crunchy family favourite main dish is delicious and low in saturated fat too!


2 cups (500 mL) finely crushed baked tortilla chips
1/8 tsp (0.5mL) ground black pepper
1 lb (500 g) boneless chicken breasts, lightly pounded and thinly sliced*
3 tbsp (45 mL) Becel® Buttery Taste Margarine, melted
3 large carrots, peeled and cut into sticks
3 ribs celery, cut into sticks
1/4 cup (50 mL) fat-free honey mustard dressing

  Preheat oven to 400˚F (200˚C).

  Combine chips with black pepper in shallow bowl or plate. Dip chicken in Becel® Buttery Taste Margarine, then press into crumb mixture.

  Arrange on baking sheet and cook until chicken is thoroughly cooked, about 15 minutes. Serve with carrots, celery and dressing as dipping sauce.

Recipe Twist: For a more adult recipe, leave pounded chicken breast halves whole. For a smoky hit, add ¼ tsp (1 mL) chipotle pepper to tortilla crumbs instead of black pepper and serve with fat free ranch dressing.

Serves 4 
Prep Time: 15 minutes
Cook Time:  15 minutes