Spicy Chicken Sandwich


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


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