Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Chicken cutlets are encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• Mayo:
• 1/4  cup  reduced-fat mayonnaise
• 2  tablespoons  chopped fresh cilantro
• 1  teaspoon  fresh lime juice
• 1  garlic clove, minced
• 
  Chicken:
• 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
• 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

Preparation

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.

Nutritional Information

Calories:

419 (28% from fat)

Fat:

13.2g (sat 1.7g,mono 6.1g,poly 3.4g)

Protein:

28.1g

Carbohydrate:

46.8g

Fiber:

2.6g

Cholesterol:

49mg

Iron:

3.2mg

Sodium:

759mg

Calcium:

101mg