Chicken Cordon Bleu
15 MIN
| 6 | PERDUE® SIMPLY SMART® Lightly Breaded Chicken Breast Cutlets (22 oz.), Frozen |
| 2 | tablespoon canola oil |
| 1 | clove garlic, minced |
| 3 | Thai chilies, sliced |
| 6 | egg whites, beaten |
| 6 | (6 inch) whole grain baguettes |
| 1 | small cucumber, peeled, seeded and sliced |
| 1/4 | cup cilantro, chopped |
| 1 | lime |
| 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. |
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