Spicy Chicken Sandwiches with Cilantro-Lime Mayo

recipe
Chicken cutlets are encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.
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Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional Information

Calories 483
Fat 20.3 g
Satfat 3.5 g
Monofat 6.3 g
Polyfat 3.8 g
Protein 25.7 g
Carbohydrate 50.5 g
Fiber 6.7 g
Cholesterol 49 mg
Iron 1.4 mg
Sodium 889 mg
Calcium 49 mg

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

Preparation

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.

Note:

Lorrie Hulston Corvin,

Cooking Light Gluten-Free Cookbook

August 2011
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