Monday, December 6, 2010

Spicy Chicken Sandwiches with Cilantro Lime Mayonnaise

Serves 8 ( 7 points)

½ c. fat-free mayo or Miracle Whip
¼ c. chopped fresh cilantro
1 T. fresh lime juice
1 garlic clove, minced


⅓ c. egg beaters
3 T. hot sauce such as Tabasco
1 tsp. dried oregano
½ tsp. salt
4 ( 8 oz) chicken breasts, cut in half horizontally to make 8 ( 4 oz) chicken cutlets
2 T. olive oil
4-½ oz. ( about 6 c. ) baked tortilla chips, crushed

Remaining ingredients:
8 ( 1 point buns) (My gorcery store had store brand Light Rolls that were 2 PointsPlus)
lettuce leaves
red onion slices
tomato slices

To prepare chicken, combine egg beaters, hot sauce, oregano and salt in a large ziplock bag. Add chicken cutlets, seal and turn to coat. Refrigerate for 2 hours or up to 8 hours.

Crush tortilla chips. Remove chicken from bag and press into tortilla chip crumbs. Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil. Cook 4 cutlets at one time until browned and cooked through. Repeat with remaining cutlets and oil.
Serve on buns with cilantro lime mayo and desired toppings.


-I didn't have limes, so I used lemon juice instead and it was fabulous.
-I cut up 1.5lbs of chicken, but only cooked up 2 3oz pieces for myself, the rest is marinating still.
-I put 2 Tbsp of hot sauce as I didn't have 2lbs of chicken breast
-Speaking of marinade I only left it in there for about an hour. I'm sure it will be even more fabulous the longer it sits.
-I sliced tomatoes on top as I didn't want to wait any longer to cut up some lettuce and onions.
-I used regular tortilla chips, not baked.
-I calculated my sandwich and it was 7points as well.