CRISPY CHICKEN-BACON SANDWICHES

prep 30 minutes bake 15 minutes at 425°F

A little canned chipotle adds a smoky punch, but what to do with leftovers? Here’s an idea: Spread remaining chiles in a resealable plastic freezer bag; seal and freeze flat. Next time a recipe calls for it, break off as much as you need.

•   2 Tbsp. light mayonnaise
•  ½ tsp. finely chopped canned chipotle chile peppers in adobo sauce*
•  ½ tsp. sugar
•  ½ tsp. lime juice
• Nonstick cooking spray
•   2 skinless, boneless chicken breast halves (about 1 lb. total)
•  ¼ cup plain fat-free Greek yogurt
•   1 Tbsp. water
•  ½ cup soft whole wheat bread crumbs
•  ¼ cup regular rolled oats
•   3 Tbsp. finely chopped dried cherries
•   4 whole wheat sandwich thins, toasted
• Spinach or lettuce leaves
•   4 slices tomato
•   8 slices lower-sodium, less-fat bacon, cooked

1. In a bowl stir together mayonnaise, chile peppers, sugar, and lime juice.

2. Preheat oven to 425°F. Line a 13×9-inch baking pan with foil; coat foil with cooking spray. Cut chicken breasts in half lengthwise. In a shallow dish stir together yogurt and the water. In another shallow dish combine bread crumbs, oats, and dried cherries. Dip chicken pieces in yogurt mixture, turning to coat. Dip in bread crumb mixture, turning to coat evenly.

3. Place chicken in the prepared baking pan. Bake 15 to 18 minutes or until chicken is no longer pink (165°F) and outside is golden brown.

4. Spread mayonnaise mixture on cut sides of sandwich thin tops. Layer with spinach, chicken, tomato, and bacon. Add tops.

number of servings 4

*TIP Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

per sandwich 348 cal., 9 g fat (2 g sat. fat), 91 mg chol., 457 mg sodium, 30 g carb., 6 g fiber, 4 g sugars, 37 g pro.