(Cooking Light magazine, December 2008)
1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove
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
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).