Spicy Chicken Sandwiches w/Cilantro-Lime Mayo

kim

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 TBLS hot sauce (such as Tabasco)
1 teaspoon dried oregano
1/2 teaspoon salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ozs baked tortilla chips(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

directions

1
Combine first 4 ingredients for Mayo.
2
Combine egg, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2-8 hours, turning bag occasionally. Ground tortilla chips.Place ground chips in a shallow dish.
3
Working with one cutlet at a time, remove from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken.
4
Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 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; top with top halves of rolls.4 servings

notes

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

Source: kim