||Heat chicken filets according to package instructions.
||Heat sauté pan on medium heat; add canola oil followed by garlic and chilies.
||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.
||Once the egg whites are cooked, transfer to a bowl to prevent over cooking.
||Slice baguettes lengthwise about 3/4 of the way through.
||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.
||Squeeze a few drops of lime juice over the sandwich just before serving.