Spicy Chicken Sandwiches with Cilantro-Lime Mayo

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(excerpted from Cooking Light magazine, December 2008)

Mayo:

1/4 cup reduced-fat mayonnaise 2 tablespoons chopped fresh cilantro 1 teaspoon fresh lime juice 1 garlic clove

Chicken:

1/4 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, 4-1/2 ounces baked tortilla chips (about 6 cups), 2 tablespoons olive oil.

Remaining Ingredients:

4 (2 ounce) Kaiser rolls, split, 12 (1/8 inch thick) red onion slices, 4 lettuce leaves.

1. To prepare the mayo, combine the first 4 ingredients.

2. To prepare the chicken, combine the egg substitute, hot sauce, oregano, and salt into a large zip-top plastic bag. Cut the chicken breast halves in half horizontally to form 4 cutlets. Add chicken to the bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning the 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; 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 half of rolls.

Yields: 4 servings (1 sandwich).