Tuesday, August 24, 2010

Breaded Breakfast Chicken Sandwich

Breaded Breakfast Chicken Sandwiches
Makes 2 Servings

2 English Muffins
6 oz. chicken
¼ cup (28 grams)Plain Panko Bread Crumbs
1 egg
2 tbsp ketchup
Salt and Pepper to taste
Spray butter
1 tsp olive oil

Cut muffins in half, spray each side with spray butter and set aside. Add olive oil to large pan over medium heat. Get two shallow bowls and crack an egg in one, and put bread crumbs in the other. Sprinkle salt and pepper onto eggs, and whisk. Put chicken between two sheets of wax paper. Hit with flat side of tenderizer until ½” thick. Then dip chicken into egg, then into crumbs. Set on wax paper. Repeat until all chicken is done, then add all now-breaded chicken to the pan at the same time. Cook for 2 minutes on each side, flipping until all pieces of chicken are browned. Toast muffins. Add ketchup to muffins, top with chicken and serve.

Nutritional Information (per sandwich): 335 calories, 40 carbs, 6 fat grams and 27 protein grams.

Review: Yum! Not quite Chick-fil-a but definitely filling and flavorful - the additional of panko crumbs was great!

Please note: there will be a lot of egg left over- easily enough egg to make 2 batches!

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