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Serving Size: 1 sandwich (entire recipe)
PointsPlus® value 10*
HG Tip! If you can't find pre-sliced reduced-fat pepper jack cheese, check the deli counter or go for block-style cheese -- then use a 0.7-oz. slice.
This sandwich has chicken and spice and everything YUM! Guacamole, bacon, cheese -- what are you waiting for? DIG IN!
1 oz. (about 2 tbsp.) mashed avocado
1 tbsp. fresh salsa or pico de gallo
1 slice center-cut bacon or turkey bacon
1/4 cup Fiber One Original bran cereal
1/8 tsp. each salt and black pepper
1/8 tsp. cayenne pepper
One 3-oz. raw boneless skinless chicken breast cutlet, pounded to 1/2-inch thickness
1 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
1 slice reduced-fat pepper jack cheese (like the kind by Sargento), see HG Tip
One 100-calorie flat sandwich bun (like Arnold Select/Brownberry/Oroweat Sandwich Thins)
1/2 lettuce leaf
1 large tomato slice
In a small bowl, mix avocado with salsa or pico de gallo.
Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook time.)
Place cereal in a sealable plastic bag, seal, and finely crush with a meat mallet or other heavy utensil. Transfer crumbs to a wide bowl and stir in seasonings.
Place chicken in another wide bowl, top with egg substitute, and flip to coat. Shake to remove excess egg, and coat with crumbs.
Bring a skillet sprayed with nonstick spray to medium-high heat. Cook chicken for about 4 minutes per side, until cooked through.
Still in the skillet, top chicken with cheese. Cover and cook for 1 minute, or until cheese has melted.
Place chicken on the bottom half of the bun, cheesy side up. Break bacon strip in half and place over the chicken. Top with lettuce and tomato.
Spoon avocado mixture on top, and add the other bun half. Bite in!
MAKES 1 SERVING