Spicy Chicken Sandwiches With Cilantro-Lime Mayo
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1/4 cup reduced-fat mayonnaise
  • 2 tablespoon chopped cilantro
  • 1 teaspoon fresh lime juice
  • 1 clove garlic, minced
  • 1/4 cup egg substitute
  • 3 tablespoon hot sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • two 6-ounce skinless, boneless chicken breast halves
  • 6 cup baked tortilla chips
  • 2 tablespoon olive oil
  • four 2-ounce kaiser rolls, split
  • 12 thin slices red onion slices
  • 4 lettuce leaves
Directions
  1. Combine all of the ingredients until evenly mixed. Set aside.
  2. Combine the egg substitute, hot sauce, oregano and salt in a large Ziplock bag. Cut the chicken breasts in half horizontally to make 4 cutlets. Add the chicken to bag and seal. Marinate in the refrigerator for 2 hours or up to 8 hours, turning the bag occasionally.
  3. Place the tortilla chips in a food processor and process until ground, about 1 minute. Place the ground chips in a shallow dish.
  4. Working with 1 cutlet at a time, remove the chicken from marinade, allowing excess to drip off. Coat the chicken completely in the ground chips. Set aside. Repeat procedure with remaining the chicken and chips.
  5. Heat a large nonstick skillet over medium heat. Add the oil to pan, swirling to coat. Add chicken to pan and cook until well browned and cooked through,about 3 minutes.
  6. Spread the mayonnaise evenly over the cut sides of the rolls. Layer the bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet. Top with the top halves of rolls and serve.