In a blender, combine the cilantro, garlic, jalapeno, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate.

In a shallow bowl, place egg substitute. In another bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the egg. Coat the chicken with the potato chips.

Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Drain on paper towels and place in a 350F oven for 15 minutes. Transfer to plates. Serve at once with the cilantro sauce.

Serve with Tomato Salad.

From: RisaG; Adapted From Food & Wine Magazine, July 2001, p. 102
Posted By: RisaG,radiorlg@yahoo.com. Via: Chile Head Mailing List
Post Date: Fri, 3 Aug 2001