Sugar & Spice: Southwest Chicken Tenders

By Sabrina Imundo

Southwest Chicken Tenders


  • 1 pound boneless, skinless chicken breasts
  • ¾ of a 13 ounce bag of tortilla chips, finely crushed
  • ½ tablespoon dried cilantro
  • 1 tablespoon chili powder
  • 2 eggs; separated
  • 4 tablespoons butter or margarine, melted
  • Sour cream, salsa or guacamole (optional)



Preheat oven to 450° F. Spray a cookie sheet with cooking spray; set aside.

In a gallon-sized bag mix the chili powder, cilantro and finely crushed tortilla ships; set aside.

In a small bowl slightly beat one egg; set aside.

Trim fat off the chicken breasts and cut into strips. Coat strips in egg; toss in tortilla chip and spice mix then place on the cookie sheet. Repeat for all strips; if or when you run out of egg, slightly beat the second egg in the small bowl. Drizzle melted butter or margarine over tenders.

Bake strips for 12 – 15 minutes, turning halfway through. Let stand before serving. Serve with sour cream, salsa, and/or guacamole if desired.

Servings: 3

Time: 45 minutes


Citrus Rice


  • 1 cup orange juice, (or pineapple, grapefruit)
  • 1/2 cup water?
  • 1/2 cup uncooked white rice?
  • Fresh basil leaves for garnish (optional)


In a small saucepan bring the juice, water and white rice to a boil. Boil until rice absorbs water completely and is tender, stirring occasionally. Garnish or add fresh basil to the rice if desired.

Time: 15 minutes