Tortilla Crusted Chicken Fingers & Crudités

Tortilla Crusted Chicken Fingers & Crudités

4 3
  • Preparation Time

    15 mins

  • Cooking Time

    15 mins

  • Recipe Serves



  • 2 cups (500 mL) finely crushed baked tortilla chips
  • 1/8 tsp. (0.5 mL) freshly ground black pepper
  • 1 lb. (500 g) boneless, skinless chicken breasts, lightly pounded and thinly sliced
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 3 large carrots, peeled and cut into strips
  • 3 stalks celery, cut into strips
  • 1/4 cup (60 mL) fat-free honey mustard dressing


Step 1

Preheat oven to 400˚F (200˚C).

Step 2

Combine chips with black pepper in shallow bowl or plate.

Step 3

Dip chicken in Becel® Buttery Taste margarine, then press into crumb mixture.

Step 4

Arrange on baking sheet and bake until chicken is thoroughly cooked, about 15 minutes.

Step 5

Serve with carrots, celery and dressing as dipping sauce.

Recipe Tip:

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

*Becel® Gold in Quebec.

Nutritional Information:

Recipe : Tortilla Crusted Chicken Fingers & Crudités
Recipe Serves : 4

1 servingAmount% Daily Value
Calories from Fat:120  
Total Fat:14 g 
Saturated Fat:2 g 
Trans Fat:0 g 
Polyunsaturated Fat:3.4 g 
Monounsaturated Fat:5.1 g 
Cholesterol:65 mg 
Sodium:480 mg 
Total Carbs:19 g 
Dietary Fiber:4 g 
Sugars:6 g 
Protein:28 g 
Vitamin A: 190 %
Vitamin C: 10 %
Calcium: 8 %
Iron: 6 %
Omega-3:0.7 g 
Omega-6:2.3 g