Spicy Chicken Sandwiches with Cilantro-Lime Mayo (Cooking Light)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 557.9
- Total Fat: 24.8 g
- Cholesterol: 119.9 mg
- Sodium: 1,015.2 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 4.1 g
- Protein: 36.0 g
View full nutritional breakdown of Spicy Chicken Sandwiches with Cilantro-Lime Mayo (Cooking Light) calories by ingredient
Introduction
These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat. These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.Number of Servings: 4
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
1/4 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
Tips
Recipe Nutritional information includes regular burger buns. If you use a different type of bun or no bun you will want to adjust for that accordingly.
Directions
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
Serving Size: makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user KIMERIKA.
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
Serving Size: makes 4 sandwiches
Number of Servings: 4
Recipe submitted by SparkPeople user KIMERIKA.