These little sandwiches were amazing! They were not too hard to make and any effort was worth it!
- ⅔ c. flour
- ⅔ c. yellow cornmeal
- ¾ tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- ¾ c. low-fat buttermilk
- 2 T. light butter, melted
- 1 egg, lightly beaten
- ⅓ c. reduced-fat shredded cheddar
- 1 jalapeno pepper, seeded and chopped
- ⅔ c. Panko Japanese breadcrumbs
- 1 egg
- ¼ c. skim milk
- 3 ( 6 oz) boneless, skinless chicken breast halves
- 2 T. canola oil
- 1 ripe, pitted avocado
- 2 tsp. lime juice
- 2 slices bacon, cooked and crumbled
- 12 thin slices Roma tomato
- salt to taste
Preheat oven to 350 and spray a muffin pan with nonstick spray.
In a large bowl, combine flour with the next 4 ingredients.
In a small bowl, combine buttermilk, egg and butter. Stir buttermilk mixture into flour mixture until just blended. Stir in cheese and jalapeno. Spoon into muffin tins and bake 14-17 minutes or until done.
Cool on a wire rack for 5 minutes before removing muffins to cool completely. Split muffins crosswise.
For chicken, combine egg and milk in a shallow dish. Place Panko in another shallow dish.
Split chicken breast in half lengthwise to form 2 cutlets; cut each piece in half, crosswise, to form 12 pieces.
Heat a large nonstick skillet over medium-high heat. Add 1 T. oil. Dip chicken in egg mixture, then coat in Panko. Cook 6 cutlets at a time for 3 minutes per side or until browned and cooked through. Repeat with remaining 1 T. oil and chicken.
To prepare additional ingredients, mash avocado in a bowl with lime juice and salt. Stir in bacon.
Spread avocado mixture over the bottoms of muffins. Top with chicken and a tomato slice. Top with muffin tops.