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Spicy Chicken Sandwich w/ Cilantro Lime Mayo
by laticia jefferson
serves: 4
  Lorrie Hulston Corvin, Cooking Light, DECEMBER 2008
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
Ingredients:
  1/4 cup   reduced-fat mayonnaise
  2 tbsp   chopped fresh cilantro
  1 tsp   fresh lime juice
  1   garlic clove, minced
  1/4 cup   egg substitute
  3 tbsp   hot sauce (such as Tabasco)
  1 tsp   dried oregano
  1/2 tsp   salt
  2 6 oz   skinless, boneless chicken breast halves
  4 1/2 oz   baked tortilla chips (about 6 cups)
  2 tbsp   olive oil
  4 2 oz   Kaiser rolls, split
  12 1/8 in-thick   red onion slices
  4   lettuce leaves
Directions:
  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.