Spicy Chicken Sandwiches

This recipe comes from Cooking Light, and these sandwiches were great! Not too difficult, either—the marinade takes a minimum of two hours, but the actual preparation is a snap. Spicy chicken with a crunchy crust, and some citrusy mayonnaise to cut through the heat: awesome. I’m posting the recipe exactly as it appears in the magazine, though I made some variations out of necessity. This recipe is easily halved, doubled, etc.

Spicy Chicken Sandwiches with Cilantro-Lime Mayo
Prep Time: 10 minutes (plus 2 hours minimum for marinade)

MAYO:

1/4 cup reduced-fat mayonnaise
2 tablespoons chopped fresh cilantro
1 teaspoon fresh lime juice
1 garlic clove, minced

CHICKEN:

1/4 cup egg substitute
3 tablespoons hot sauce (such as Tabasco)
1 teaspoon dried oregano
1/2 teaspoon salt
2 (6-oz.) boneless, skinless chicken breast halves
4 1/2 oz. baked tortilla chips (about 6 cups)

To prepare mayonnaise, mix all ingredients together.

To prepare chicken, combine egg subsitute, hot sauce, oregano, and salt in a large, zip-top bag (I just used a Tupperware container). Cut chicken breasts in halves horizontally to form 4 cutlets. Add chicken to bag, seal. Marinate in refrigerator 2 hours or up to 8 hours, turning occasionally.

Place tortilla chips in a food processor (I used my blender because I don’t have 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 process with remaining chicken and chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan; cook 3 minutes on each side or until browned and done.

Serve on kaiser rolls with mayo and other toppings such as lettuce or onions.