Recipe: Chicken Fingers with Mango-Pineapple Salsa (using crushed tortilla chips)

CHICKEN FINGERS WITH MANGO-PINEAPPLE SALSA

FOR THE SALSA:
1 (8 ounce) can crushed pineapple, with its liquid
1/2 cup chopped fresh mango or frozen mango, thawed
1 tablespoon lime juice
FOR THE CHICKEN:
1 egg, lightly beaten
1/4 cup light sour cream
1/2 teaspoon salt
4 cups tortilla chips
1 pound boneless skinless chicken breast halves

In a small bowl, combine pineapple, mango, and lime juice. Cover and refrigerate.

Set the oven at 400 degrees F. Oil a 9-by-13-inch baking dish

In a medium bowl, combine egg, sour cream, and salt; set aside.

Place tortilla chips in a 1-gallon zipper plastic bag. Use a rolling pin to crush to crumbs. Transfer to a shallow dish; set aside.

Cut chicken into 3/4-inch-thick strips and add to egg mixture. Stir to coat. Transfer a few chicken strips at a time to the dish of chips. Roll and press strips into the chips to coat all sides. Arrange in the prepared baking dish, leaving space between them.

Bake for about 10 minutes, turning halfway through cooking, or until chicken is cooked through.

Serve with salsa.

Makes 4 servings
Adapted from source: Dora and Diego Let's Cook by Nickelodeon and Raina Moore