Spicy Chicken Sandwiches with Cilantro-Lime Mayo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chicken cutlets are encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat. Ingredients:
1/4 cup reduced-fat mayonnaise |
2 tablespoons chopped fresh cilantro |
1 teaspoon fresh lime juice |
1 garlic clove, minced |
2 egg whites, lightly beaten |
3 tablespoons hot pepper sauce (such as tabasco) |
1 teaspoon dried oregano |
1/2 teaspoon salt |
2 (6-ounce) skinless, boneless chicken breast halves |
4 1/2 ounces gluten-free tortilla chips (about 6 cups) |
2 tablespoons olive oil |
4 (1.5-ounce) gluten-free sandwich rolls |
12 (1/8-inch-thick) slices red onion |
4 lettuce leaves |
Directions:
1. Combine first 4 ingredients; refrigerate until ready to prepare sandwiches.
2. Combine egg whites and next 3 ingredients 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 for at least 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 bag, allowing excess marinade 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 oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayonnaise mixture 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.
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