GMA Recipe: Rachael Ray's Chicken and Egg Sammies Deluxe

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Chicken and Egg Sammies Deluxe
From chef and author Rachael Ray
Wednesday, April 19, 2006

In Rachael Ray's cookbook, 'Rachael Ray Express Lane Meals' she helps you make the easiest ever, 30 minute meals by telling you what to keep on hand and what to buy on your way home. Don't stand in line, use the express lane! She shared several tasty and easy recipes on Good Morning America.

No one knows which came first, the chicken or the egg, but I'm glad they met up in Rachael Ray's sandwich! This simple Sammy supper stacks together cutlets, egg, cheese and greens, all in one bun. It's so good it's the reason why the chicken crossed the road.

Chicken and Egg Sammies Deluxe

Ingredients

1 1/2 pounds chicken breast cutlets*

2 teaspoons smoked paprika

Salt and black pepper

4 tablespoons extra-virgin olive oil

4 large eggs

2 tablespoons milk or half-and-half, whichever you keep on hand for coffee

2 jarred roasted red peppers, patted dry and chopped

A handful of fresh flat-leaf parsley, chopped

4 crusty rolls, split*

4 slices smoked Gouda cheese*

2 cups chopped watercress (from 1 bunch)*

* Put these items on your Express Lane shopping list and pick them up fresh on your way home. Everything else should be a staple in your pantry.

Directions

Preheat the broiler.

Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons of the extra-virgin olive oil, twice around the pan, in a large nonstick skillet over medium-high heat. Add the chicken to the pan and cook for 2 to 3 minutes on each side. Remove the chicken from the skillet and let it rest, tented with foil.

Wipe out the pan and add the remaining 2 tablespoons of extra-virgin olive oil. In a small bowl, beat the eggs with salt, pepper and milk, or half-and-half. Add the roasted peppers and parsley to the skillet and cook for 30 seconds, then add the eggs and scramble to your desired doneness with a wooden spoon or spatula.

While the eggs cook, toast the rolls under the broiler for 1 minute, then remove them to a work surface. Keep the broiler on.

To assemble, slice the chicken and pile it on the roll bottoms. Top each Sammy with one quarter of the eggs and a slice of cheese. Place the Sammies back under the broiler for 30 seconds to melt the cheese. Reserve the tops.

When the cheese has melted, transfer the Sammies to plates and top them with a pile of watercress, then set the roll tops in place.

Makes 4 sandwiches

Recipe copyright 2006, Rachael Ray from her book, "Rachael Ray Express Lane Meals: What to Keep on Hand, What to Buy Fresh for the Easiest-Ever 30-Minute Meals"