Tuesday, November 30, 2010
Spicy Chicken Sandwiches with Cilantro Lime Mayo
This recipe was adapted from "Cooking Light". It has a nice little bite to it which is balanced nicely with the cilantro lime mayo. Plan ahead because the chicken will need time to marinate.
Serves 8 ( 6 points +) add additional points for bun
½ c. fat-free mayo or Miracle Whip
¼ c. chopped fresh cilantro
1 T. fresh lime juice
1 garlic clove, minced
⅓ c. egg beaters
3 T. hot sauce such as Tabasco
1 tsp. dried oregano
½ tsp. salt
4 ( 8 oz) chicken breasts, cut in half horizontally to make 8 ( 4 oz) chicken cutlets
2 T. olive oil
4-½ oz. ( about 6 c. ) baked tortilla chips, crushed
red onion slices
To prepare chicken, combine egg beaters, hot sauce, oregano and salt in a large ziplock bag. Add chicken cutlets, seal and turn to coat. Refrigerate for 2 hours or up to 8 hours.
Crush tortilla chips. Remove chicken from bag and press into tortilla chip crumbs. Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil. Cook 4 cutlets at one time until browned and cooked through. Repeat with remaining cutlets and oil.
Serve on buns with cilantro lime mayo and desired toppings.