Heat oven to 375 degrees F. Coat a large baking sheet with vegetable cooking
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 breasts 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 into egg then into
tortilla chip/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.