WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

Which Came First? Chicken and Egg Sammies Deluxe image

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds chicken breast cutlets
2 teaspoons smoked paprika
Salt and black pepper
4 tablespoons EVOO (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)

Steps:

Preheat the broiler.
Season the chicken breast cutlets evenly with smoked paprika, salt, and pepper. Heat 2 tablespoons of the EVOO, 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 EVOO. 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, 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.