Southwestern Cherry-Oat Chicken Sandwich
Combine mayonnaise, chile peppers, sugar, and lime juice in a small bowl; set aside.Advertisement
Preheat oven to 425 degrees F. Line a baking sheet with foil; coat the foil with cooking spray and set aside. Cut chicken breasts in half lengthwise. Combine yogurt and the water in a shallow dish. Combine breadcrumbs, oats, and dried cherries in another shallow dish. Dip the chicken pieces in the yogurt mixture, turning to coat. Then dip in the breadcrumb mixture, turning to coat evenly.
Place the chicken on the prepared baking sheet. Bake for 15 to 18 minutes or until the chicken is no longer pink (170 degrees F) and the outside is golden brown.
To serve, spread the reserved mayonnaise mixture on cut sides of sandwich thin tops. Place lettuce on cut sides of the sandwich thin bottoms; top with the chicken, tomato, and bacon. Add the sandwich thin tops, with the mayonnaise sides down.
Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If you are using a sugar substitute, we recommend Splenda Granular, Truvia Spoonable or Packets, or Sweet'N Low Bulk or Packets. Follow package directions to use product amount equivalent to 1/2 teaspoon sugar. Nutrition Per Serving with Substitute: Same as below, except 359 cal., 35 g carb. (8 g sugars).
4 1/2 lean protein, 1 1/2 starch, 1 fat, 1/2 fruit