Trouble With Toast

Recipe: Spicy Chicken Sandwiches with Cilantro Lime Mayo | December 19, 2008

Whenever I get a new Cooking Light magazine, I tear out a bunch of recipes that look good.  Then, I hand the stack to Jason and ask him to pick his four or five favorites so I can shop for ingredients and make the selected dishes for that week’s meals.  This month, this recipe was the first one chosen, so I decided to tackle it first as well.

The verdict?  These are some tasty sandwiches.  The chicken marinade gives the meat some heat, and the crunchy tortilla chip coating is a nice change from the usual breadcrumbs.  The cilantro lime mayo has both a nice Southwestern kick and a great acidic finish, making it seem lighter than your average spread.  I thought about adding some sliced tomato to the list of toppings, but 1) tomatoes are not looking so yummy right now, and 2) the lettuce and onion were just enough to add some zing and crunch without overpowering the flavor or texture of the rest of the sandwich.

This is a great, quick, easy weeknight meal, and the leftover sandwiches were actually very good served cold the next day.  Of course, you could always prepare the corn-crusted chicken and use it in other dishes (tacos immediately come to mind as something that would work well).  Enjoy!

  • 1/4  cup  reduced-fat mayonnaise
  • 2  tablespoons  chopped fresh cilantro
  • 1  teaspoon  fresh lime juice
  • 1  garlic clove, minced
  • 1/4  cup egg substitute (or 1 egg)
  • 3  tablespoons  hot sauce (such as Tabasco)
  • 1  teaspoon  dried oregano
  • 1/2  teaspoon  salt
  • 2  (6-ounce) skinless, boneless chicken breast halves
  • 4 1/2  ounces  baked tortilla chips (about 6 cups)
  • 2  tablespoons  olive oil
  • 4  (2-ounce) Kaiser rolls, split
  • 12  (1/8-inch-thick) red onion slices
  • 4  lettuce leaves

To prepare mayo, combine the first 4 ingredients.

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.




  1. Oooh….I want.

    Comment by freckledk — December 19, 2008 @ 6:13 pm

  2. Come visit me, and I will make! 😉 A plane ticket for a sammich, that sounds like an even trade, right?

    Comment by bettyjoan — December 21, 2008 @ 5:54 pm

  3. Sounds like you are eating well in Atlanta! The mayo sounds delish!

    Comment by barbara — December 22, 2008 @ 7:03 pm

  4. Haha, sometimes I think I’m eating TOO well! And I will definitely be making larger quantities of the mayo next time, since it would be good on almost any sandwich.

    Comment by bettyjoan — December 24, 2008 @ 1:24 pm

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