- 1 pound boneless, skinless chicken breast halves
- 1/2 cup low-sodium tomato juice
- 2 tablespoons low-sodium ketchup
- Nonstick cooking spray
- 2/3 cup finely crushed baked tortilla chips
- 1/2 cup yellow cornmeal
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground white pepper
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chicken with tomato juice and ketchup. Let stand for 5 minutes. Coat a baking sheet with nonstick spray.
- In a pie plate, combine chips, cornmeal, parsley, oregano, and pepper. Press chip mixture into chicken strips. Place chicken in a single layer on prepared baking sheet. Mist chicken with nonstick spray.
- Bake until chicken fingers are crispy and no longer pink in the center, about 20 minutes.