Ingredients

• 0.5 pounds skinless , boneless chicken breast
• 1.5 tablespoons cornstarch
• 1 egg
• 0.33 cups bread crumbs
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground chipotle pepper
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 0.25 teaspoons coarsely ground black pepper
• 2 bolillos rolls , sliced in half lengthwise
• 3 tablespoons mayonnaise
• 1 tablespoon hot sauce , such as Valentina®
• 2 tablespoons sunflower seed oil
• ½ avocado , sliced
• 3 slices tomato
• 2 lettuces leaves
• 1 tablespoon pickled carrots
• 1 tablespoon pickled jalapeno peppers

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Seal chicken breast in a resealable zip-top plastic bag. Pound flat to 1/4-inch thickness. Add cornstarch and shake to coat.
3. 3 Whisk egg in a shallow bowl. Dredge chicken breast through egg; leave it in the bowl. Add bread crumbs, cilantro, chipotle, oregano, cumin, and pepper to the bag; shake well. Lift chicken from the bowl, letting any excess egg drip off. Add to bread crumb mixture. Shake and press seasoned bread crumbs over chicken breast.
4. 4 Place bolillo buns in the preheated oven until warmed through and toasted, about 12 minutes.
5. 5 Meanwhile, mix mayonnaise and hot sauce together in a small mixing bowl.
6. 6 Heat oil in a skillet over medium heat. Cook chicken until browned, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken in half, lengthwise.
7. 7 Assemble sandwiches. Spread spicy mayonnaise over both sides of the rolls. Add equal amounts of avocado, tomato, lettuce, carrots, and jalapeños to 2 halves. Add chicken and tops of rolls. Serve with remaining spicy mayonnaise for dipping.

Nutrition per serving