Directions:
- Break the biscuit in half to begin building the sandwich. Put the bottom of the biscuit on a serving plate and lay the cooked chicken breast on top. Dress with the gravy, then the bacon and the cheese. Top with the fried egg and cover with the other half of the biscuit Dress the plate with chives and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 768.59 Kcal (3218 kJ) | ||
| Calories from fat | 518.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.61g | 89% | |
|---|---|---|---|
| Cholesterol | 338.54mg | 113% | |
| Sodium | 1236.05mg | 52% | |
| Potassium | 634.58mg | 14% | |
| Total Carbs | 17.33g | 6% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 43.57g | 87% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.1mg | 11% | |
| Calcium | 349.2mg | 35% | |
| Amount Per 100 g | |||
| Calories | 268.41 Kcal (1124 kJ) | ||
| Calories from fat | 181.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.12g | 89% | |
|---|---|---|---|
| Cholesterol | 118.22mg | 113% | |
| Sodium | 431.66mg | 52% | |
| Potassium | 221.61mg | 14% | |
| Total Carbs | 6.05g | 6% | |
| Sugars | 1.29g | 15% | |
| Dietary Fiber | 0g | 0% | |
| Protein | 15.22g | 87% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.7mg | 11% | |
| Calcium | 122mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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