Chipotle Fried - Chicken Sandwiches

Top with avocado, onion, lettuce, and top halves of rolls. Serve immediately.

Total time: 20 minutes

Makes: 4 main-dish servings

Receipt: Leftover fried chicken from the fridge is great in this recipe. To refresh it before serving, toast it in the toaster oven if you have one. Don’t let any fat drip on the heating element.

·         2 chipotle chiles in adobo, finely chopped

·         ¼ c. mayonnaise

·         4 egg or potato rolls (3 ½ in. round), split

·         4 fried chicken breast cutlets (5 oz. each)

·         1 Tbsp. honey

·         1 avocado, thinly sliced

·         ½ sm. Red onion, very thinly sliced

·         2 c. thinly sliced iceberg lettuce

1. In small bowl, mix chipotles and mayonnaise. Spread mixture on both sides of each roll.
2. Place fried chicken on bottom halves of rolls and drizzle with honey.
3. Top with avocado, onion, lettuce, and top halves of rolls. Serve immediately.

Each serving: About 740 calories, 25g protein, 65g carbohydrate, 41g total fat (9g saturated), 5g fiber, 126mg cholesterol, 1250mg sodium.

Chipotle Fried-Chicken Sandwiches