Preheat oven to 375F. Coat a large baking sheet with vegetable cooking spray. Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside. Place chicken breast between two pieces of plastic wrap and pound to an even 1/2 inch thickness. Cut into 1/2 x 3 inch strips. Dip strips in egg then in tortilla chips/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
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|Serving Size: 1 Serving (1125g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 760 (33%)|
|Amt Per Serving||% DV|
|Total Fat 84.4g||113 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 605.7mg||186 %|
|Sodium 12611.7mg||435 %|
|Potassium 2913mg||77 %|
|Total Carbohydrate 181.2g||53 %|
|Dietary Fiber 13.4g||54 %|
|Sugars, other 167.9g|
|Protein 187.5g||268 %|
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Calories per serving: 2273
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