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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Mayo:
1/4 cup mayonnaise
2 tbsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced
Chicken:
1 egg
3 tbsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6 oz) skinless, boneless chicken breast halves
4 1/2 oz baked tortilla chips (about 6 cups)
2 tbsp olive oil
Remaining ingredients:
4 (2 oz) Kaiser Rolls
12 (1/8-inch-thick) red onion slices
4 lettuce leaves
To prepare mayo, combine the first 4 ingredients.
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.
Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
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.
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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SPICY CHICKEN SANDWICHES WITH CILANTRO-LIME MAYO
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Mayo:
1/4 cup mayonnaise
2 tbsp chopped fresh cilantro
1 tsp fresh lime juice
1 garlic clove, minced
Chicken:
1 egg
3 tbsp hot sauce (such as Tabasco)
1 tsp dried oregano
1/2 tsp salt
2 (6 oz) skinless, boneless chicken breast halves
4 1/2 oz baked tortilla chips (about 6 cups)
2 tbsp olive oil
Remaining ingredients:
4 (2 oz) Kaiser Rolls
12 (1/8-inch-thick) red onion slices
4 lettuce leaves
To prepare mayo, combine the first 4 ingredients.
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.
Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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