Four 2-oz. soft rolls, split
1/2 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme leaves
1/4 tsp paprika
Pinch ground red pepper
10 oz. skinless boneless chicken breasts
2 tbsp + 2 tsp reduced-calorie mayonnaise
2 medium tomatoes, sliced
1/2 cup thinly sliced red onion
Preheat oven to 350ºF. Adjust oven rack to divide oven in half. Wrap rolls in foil; bake in center of oven 8-10 minutes, until heated through. Remove from oven; keep warm.
Meanwhile, in cup or small bowl, combine cumin, garlic powder, salt, black pepper, thyme, paprika and ground red pepper.
Place chicken breasts, skinned side down, between 2 sheets of wax paper; with meat mallet or bottom of heavy saucepan, pound chicken until 1'2 inch thick. Remove and discard wax paper. Sprinkle chicken on both sides with all but 1/4 teaspoon of cumin mixture; spray lightly with nonstick cooking spray.
Spray large nonstick skillet with nonstick cooking spray; heat. Add chicken; cook over medium-high heat, turning once, 6 minutes, until cooked through and juices run clear when pierced with fork. Transfer chicken to cutting board; let stand 5 minutes.
Thinly slice chicken; set aside.
Add mayonnaise to reserved cumin mixture; stir to combine.
To assemble sandwiches, spread each roll with 1/4 of mayo, 1/4 of chicken and top with tomato and onion slices. Makes 4 sandwiches.