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“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:
2hrs 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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