Instructions
| 1 |
Heat chicken filets according to package instructions.
|
| 2 |
Heat sauté pan on medium heat; add canola oil followed by garlic and chilies.
|
| 3 |
Once garlic begins to just brown, add the beaten egg whites. With a rubber spatula, move the egg whites around the pan to evenly scramble.
|
| 4 |
Once the egg whites are cooked, transfer to a bowl to prevent over cooking.
|
| 5 |
Slice baguettes lengthwise about 3/4 of the way through.
|
| 6 |
Cut filets in half and layer evenly inside the baguette. Next add a layer of scrambled egg white atop the chicken, followed by the cucumbers and cilantro.
|
| 7 |
Squeeze a few drops of lime juice over the sandwich just before serving.
|
