To prepare chicken, combine egg substitute, hot sauce, oregano and salt in large zip-top plastic bag.
Cut chicken breast halves in half horizontally to form 4 cutlets.
Add chicken to bag; seal. Marinate in fridge 2-8 hours, turning bag occasionally.
Place tortilla chips in food processor; process 1 minute or until ground. Place ground chips in shallow dish or plate.
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 large nonstick skillet over medium. Add olive oil to pan, swirling to coat.
Add chicken to pan; cook 3 minutes on each side or until browned an done.
Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf and 1 cutlet. Top with top halves of rolls.
Originally Submitted
4/6/2014
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