Spicy Chicken Sandwiches

From Cooking Light, the quote from my husband was, "WOW! Any dude would eat that and never know it was low fat!" I would recommend using a hamburger bun if you can not find small Kaiser rolls.

• Ready In: 2 hrs 45 mins
• Serves: 4

Ingredients

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

Directions

1. To prepare mayo, combine the first 4 ingredients.
2. To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag.
3. Cut chicken breast halves in half horizontally to form 4 cutlets.
4. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
5. Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.
6. Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off.
7. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.
8. Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat.
9. Add chicken to pan; cook 3 minutes on each side or until browned and done.
10. 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.