Rating: 4.5 stars
71 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 11
  • 4 star values: 12
  • 5 star values: 46

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.

Lorrie Hulston Corvin
Recipe by Cooking Light December 2008

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Recipe Summary

total:
2 hrs 27 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare mayo, combine the first 4 ingredients.

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  • 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.

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.

Nutrition Facts

419 calories; fat 13.2g; saturated fat 1.7g; mono fat 6.1g; poly fat 3.4g; protein 28.1g; carbohydrates 46.8g; fiber 2.6g; cholesterol 49mg; iron 3.2mg; sodium 611mg; calcium 101mg.
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