Who doesn’t love Chick-fil-a? This is no spicy chicken sandwich from Chick-fil-a, but it is not deep fried and has much fewer calories (compared to 480 calories at Chick-fil-a). I have never thought to use tortilla chips as a breading, and it was different – I think I prefer Corn Flakes, but using tortilla chips makes this gluten-free! This sandwich is very juicy and delicious but I will warn you, it definitely took me longer than 3 minutes each side to cook it.
Spicy Chicken Sandwich, from Cooking Light
1/4 cup egg substitute
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
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. Serve on a kaiser roll.
Yields: 4 servings
Nutrition per serving (bun not included): 264 calories, 9 g fat, 1.2 g saturated fat, 49.5mg cholesterol, 772.4mg sodium, 23 g carbohydrates, 1.3g fiber, 0.2g sugar, 23.5g protein