Which Came First? Chicken and Egg Sammies Deluxe-Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 1/2 lbs chicken breasts, cutlets |
2 teaspoons smoked paprika |
salt |
black pepper |
4 tablespoons extra virgin olive oil |
4 large eggs |
2 tablespoons milk |
2 jarred roasted red peppers, patted dry and chopped |
2 -3 tablespoons chopped fresh flat leaf parsley |
4 crusty rolls, split |
4 slices smoked gouda cheese |
2 cups chopped watercress |
Directions:
1. Preheat broiler.
2. Season chicken breast cutlets with smoked paprika, salt, and pepper.
3. Heat 2 tablespoons oil in a large nonstick skillet over med-high heat.
4. Add the chicken to the skillet; cook 2-3 minutes on each side.
5. Remove the chicken from the skillet and let it rest, tented with foil.
6. Wipe out the pan and add the remaining 2 tablespoons oil.
7. In a small bowl, beat the eggs with salt, pepper, and milk.
8. Add the roasted peppers and parsley to the skillet; cook for 30 seconds; then add the eggs; scramble to your desired doneness with a wooden spoon or spatula.
9. While the eggs cook, toast rolls under the broiler, 1 minute, then remove them to a work surface; keep the broiler on.
10. Assemble sandwiches: slice the chicken and pile it on the roll bottoms.
11. Top each sandwich with 1/4 of the eggs and a slice of cheese.
12. Place the sandwiches back under the broiler for 30 seconds to melt the cheese.
13. When the cheese has melted, transfer sandwiches to plates; top them with a pile of watercress, then set the roll tops in place.
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