HG's Hot Guac Crispy Chicken Club

• 1 ounce about 2 tbsp. mashed avocado
• 1 tablespoon fresh salsa or 1 tablespoon pico de gallo
• 1 slice center-cut bacon or 1 slice turkey bacon
• 14 cup fiber one original all-bran cereal
• salt and black pepper
• 18 teaspoon cayenne pepper
• 1 (3 ounce) boneless skinless chicken breasts, cutlet (pounded to 1/2-inch thickness)
• 1 tablespoon fat-free liquid egg substitute (like Egg Beaters Original)
• 1 slice reduced-fat monterey jack pepper cheese, see HG Tip (like the kind by Sargento)
• one 100-calorie flat sandwich bun (like Arnold Select or Brownberry or Oroweat Sandwich Thins)
• 12 lettuce leaf
• 1 large tomatoes, slice

1. In a small bowl, mix avocado with salsa or pico de gallo.
2. Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave.
3. (See package for cook time.
4. ).
5. Place cereal in a sealable plastic bag, seal, and finely crush with a meat mallet or other heavy utensil.
6. Transfer crumbs to a wide bowl and stir in seasonings.
7. Place chicken in another wide bowl, top with egg substitute, and flip to coat.
8. Shake to remove excess egg, and coat with crumbs.
9. Bring a skillet sprayed with nonstick spray to medium-high heat.
10. Cook chicken for about 4 minutes per side, until cooked through.
11. Still in the skillet, top chicken with cheese.
12. Cover and cook for 1 minute, or until cheese has melted.
13. Place chicken on the bottom half of the bun, cheesy side up.
14. Break bacon strip in half and place over the chicken.
15. Top with lettuce and tomato.
16. Spoon avocado mixture on top, and add the other bun half.
17. Bite in!

mashed avocado, fresh salsa, center, cereal, salt, cayenne pepper, chicken breasts, egg substitute, pepper cheese, sandwich, leaf, tomatoes

Taken from www.food.com/recipe/hgs-hot-guac-crispy-chicken-club-493248 (may not work)