Total Time
2 Hours 27 Mins
Yield
4 servings (serving size: 1 sandwich)

These reduced-fat chicken sandwiches feature chicken cutlets encrusted with tortilla chip crumbs, which yield a satisfying crunch. You can also use spicy chips for more heat.

How to Make It

Step 1

To prepare mayo, combine the first 4 ingredients.

Step 2

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.

Step 3

Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

Step 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.

Step 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Yum!

lhelton1230
September 12, 2015
We used super spicy tortilla chips, which added a nice kick. The cilantro-lime mayo is fantastic.

seaside725

Heather Wilkins
July 24, 2015
We didn't think there was anything special about this sandwich and we thought the sauce had no flavor.  I served them with tortilla chips and different salads.

McKinney Cook's Review

keddy1221
July 19, 2014
This was an amazing sandwich. I didn't have egg substitute on hand so used a large egg. I will definitely make this again and soon.

jemanz41's Review

Puyiii
June 01, 2014
N/A

Cfleming2014's Review

SherylM
April 16, 2014
Awesome recipe!! Great flavor that even my picky husband loved. I cut the hot sauce in half which was a mistake so definitely add the full amount for best results! I will be making this again!

LissaMarie85's Review

librasi
March 22, 2014
N/A

JKL033's Review

ChefLeesher
February 20, 2014
I rarely rate 5 stars and I have made some really delicious things from CL - this is just the perfect combo = delicious and not totally labor intensive. I rubbed green Tabasco and oregano/salt directly onto pounded chicken breasts, lightly floured and then did the egg dip and chip coating. Put the chicken on cooling rack to keep it crispy. The mayo is perfect. Served on Hawaiian hamburger bun and we all liked that sweetness along with the mild heat of the chicken. I'll be making this again and again; we loved it almost as much as the Korean/bulgogi burger CL recipe.

mpdurfee's Review

Melhoney1
October 10, 2013
N/A

Boy7321's Review

cherylou
July 22, 2013
N/A

EllenDeller's Review

AMSkall
July 11, 2013
Sooooo good. Wow! I only used 1/2 the amount of tortilla chips, and it was just fine. Also flattened the chicken breasts with the rolling pin to insure quick and even cooking. This is so delicious. Had mine in a pita half, but a bun is surely good too! Very filling.