2 jarred roasted red peppers, patted dry & sliced .
4 tbsps extra virgin olive oil .
2 c sliced watercress .
salt
Directions
Step #1 Preheat broiler.
Step #2 Spice up chicken breast cutlets with smoked paprika, salt, & pepper.
Step #3 Heat 2 tbsps oil In a large-ish nonstick skillet over med-high heat.
Step #4 Add the chicken to the skillet; cook 2-3 mins on each side.
Step #5 Remove the chicken from the skillet & let it rest, tented with foil wrap.
Step #6 Wipe out the pan & add the remaining 2 tbsps oil.
Step #7 In a small bowl, pepper, beat the eggs with salt, & milk.
Step #8 Add the roasted peppers & parsley to the skillet; cook for 30 seconds; then add the eggs; scramble to your desired doneness with a wooden spoon or spatula.
Step #9 While the eggs cook, 1 min, toast rolls under the broiler, then remove them to a work surface; keep the broiler on.
Step #10 Assemble sandwiches: slice the chicken & pile it on the roll bottoms.
Step #11 Top each sandwich with ¼ of the eggs & a slice of cheese.
Step #12 Place the sandwiches back under the broiler for 30 seconds to melt the cheese.
Step #13 When the cheese has melted, transfer sandwiches to plates; top them with a pile of watercress, then set the roll tops in place.
Enjoy the Which Came First? Chicken & Egg Sammies Deluxe recipe