CRISPY & SPICY CHICKEN STRIPS RECIPE

4 boneless, skinless chicken breast halves
1 container (8 oz) plain nonfat yogurt
2 tablespoons lemon juice
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
1 cup crushed tortilla chips
vegetable cooking spray for spraying the pan
finely shredded lettuce for presentation (optional)

1.
Cut chicken into 1 inch strips and set aside. In a bowl combine yogurt, lemon juice, chili
powder, garlic powder, and ground cumin; stir well. Add the chicken strips to the bowl and mix to
coat well. Cover the bowl and let marinate in refrigerator for at least 8 hours
turning occasionally.

2.
After removing chicken from the marinade roll it in the crushed tortilla chips for a even coat.
Spray a baking dish with vegetable cooking spray and put the coated chicken
in the dish.

3.
Bake at 350 degrees for 35 minutes, or until lightly browned and crispy. If using the lettuce,
arrange the chicken strips on top of the lettuce on a platter or serving dish.