Spicy Chicken Sandwiches with Cilantro Lime Mayo from Cooking Light
(I skipped the mayo...cilantro tastes like dish soap to me.)
4 servings (serving size: 1 sandwich)
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1 garlic clove, minced
- 1/4 cup egg substitute
- 3 tablespoons hot sauce (such as Tabasco)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 (6-ounce) skinless, boneless chicken breast halves (Or you can just buy the cutlets like I did...you could probably even use tenderloins for a "strip sandwich")
- 4 1/2 ounces baked tortilla chips (about 6 cups)
- 2 tablespoons olive oil
- 4 (2-ounce) Kaiser rolls, split
- 12 (1/8-inch-thick) red onion slices
- 4 lettuce leaves
- tomato slices
1. To prepare mayo, combine the first 4 ingredients.
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
3. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
4. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
5. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet; top with top halves of rolls.
**I added the tomato and browned my bun in the oven.