Spicy Chicken Sandwich

Mayo:

1/4 cup reduced-fat mayonnaise

2 tablespoons chopped fresh cilantro

1 tsp. fresh lime juice

1 T. minced garlic

Few dashes of hot sauce (Texas Pete or Frank’s)

Chicken:

1 egg

3 T. hot sauce

1 tsp. dried oregano

1/4 tsp. salt

2 (6-ounce) skinless, boneless chicken breast halves

4 1/2 ounces baked tortilla chips (about 6 cups)

2 T. olive oil

Remaining ingredients:

4 (2-ounce) Kaiser rolls, split

12 (1/8-inch-thick) red onion slices

4 lettuce leaves

 

1. To prepare mayo, combine the ingredients and refrigerate.

2. To prepare chicken, combine egg, 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

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