Pistachio-Crusted Chicken Tortas

Serves 4

For the chicken

• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon cinnamon
• 2 large boneless, skinless chicken breasts, cut in half lengthwise and pounded to 1/2-inch thickness
• 3/4 cup whole-wheat flour
• 2 eggs
• 3/4 cup panko breadcrumbs
• 1/4 cup shelled pistachios, pulsed in a food processor until finely chopped
• Nonstick cooking spray

For the avocado sauce and tortas

• 1 ripe avocado, peeled, pitted and mashed
• Juice of 1 lime
• 2 tablespoons sour cream
• 4 hoagie or torta buns
• One 15-ounce can black beans, liquid included, roughly mashed
• 1/3 cup pickled jalapeños
• 2 Roma tomatoes, thinly sliced
• 2 cups lettuce, shredded

1. To prepare the chicken: Preheat oven to 425º F. In small bowl, stir together cumin, salt, paprika, cayenne, and cinnamon. Sprinkle both sides of the chicken pieces with the spice mixture. Place flour in shallow dish. In a second shallow dish, lightly whisk the eggs. In a third shallow dish, combine breadcrumbs and chopped pistachios.
2. Spray a rimmed baking pan with cooking spray. Working with one piece at a time, dip the chicken into the flour, shaking off any excess, then into the egg and breadcrumb mixtures. Place on a prepared baking pan. Bake for 15 minutes, turning once, or until the pieces are lightly browned and their internal temperature reaches 165º F.
3. Meanwhile, prepare the avocado sauce: In a small bowl, stir together the avocado, lime juice, and sour cream.
4. To make the tortas: Spread one side of each bun with mashed black beans. Over the beans, place the chicken, jalapeños, tomatoes, lettuce, and avocado sauce. Place hoagie bun tops over the tortas.