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Return to browsing category: Poultry

Spicy Chicken Sandwich w/ Cilantro Lime Mayo by laticia jefferson serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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

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.

Categories:

Poultry