1 (7 ounce) can chipotle chiles in adobo sauce
3 tablespoons light mayonnaise
1 1/2 teaspoons water
4 (3 ounce) submarine or hoagie rolls, split lengthwise
4 (4 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (1/2 ounce) slices Havarti or Monterey jack cheese
2 cups packaged coleslaw mix or shredded cabbage
Remove 1 chile from can; reserve remaining chiles and sauce for another use. Remove and discard chile stem and seeds; finely chop chile. Combine chile, mayonnaise and water in a small bowl. Spread about 1 tablespoon chile mixture evenly over top half of rolls.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle each evenly with salt and pepper.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; sauté 3 minutes per side or until done. Remove chicken from pan; top each with a slice of cheese. Arrange coleslaw mix over bottom half of rolls; top with chicken and remaining half.
Yield: serves 4 (serving size: 1 sandwich)
Per Serving (excluding unknown items): 26 Calories; 2g Fat (71.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 189mg Sodium
Exchanges: 0 Grain(Starch) ; 1/2 Fat; 0 Other Carbohydrates