Which Came First? Chicken and Egg Sammies Deluxe-Rachael Ray

Ingredients

• 1 12 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

Instructions

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.