Because I do eat fast food on a somewhat regular occasion (slight underestimate) I never want to make sandwiches at home. When cooking I like things that I can't get at a drive-through and I like things that are more "special". My husband is the exact opposite of me. He never joins me in my fast food habit (good for him). He hates it and will always find another alternative to the super in a sack I have chosen for myself. Because of this he does enjoy homemade sandwiches and he loves meals that involve two piece of bread, lettuce, mayo, and meat. It makes him very happy and this meal was no exception. And it was healthy - his favorite characteristic of any meal.
Spicy Chicken Sandwiches with Cilantro-Lime Mayo
Adapted from Cooking Light December 2008
4 servings (serving size: 1 sandwich)
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon fresh lime juice
- 1 garlic clove, minced
- 1/4 cup egg substitute
- 3 tablespoons hot sauce (such as Tabasco)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 (6-ounce) skinless, boneless chicken breast halves
- 4 1/2 ounces baked tortilla chips (about 6 cups)
- 2 tablespoons olive oil
- 4 (2-ounce) Wheat Kaiser Rolls
- 12 (1/8-inch-thick) red onion slices
- 4 lettuce leaves
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. ( I put in a dish then poured into a zip lock bag so I could mix more easily)
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.
I wasn't sure how the baked tortilla chips would taste on the chicken. I was pleasantly surprised. It created a deep-fried-like crunch with much less fat. It didn't taste like tortilla chips at all. I think this would make a delicious coating for shrimp as well. This meal was very easy and definitely a week night achievable meal.