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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Tuesday, April 27, 2010

Which Came First? Chicken and Egg Sammies Deluxe (from RACHAEL RAY EXPRESS LANE MEALS)

I dunno who came first, but I'm glad they met up in my sandwich! This simple sammy supper stacks together cutlets, egg, cheese, and greens, all in one bun. It's so good it's why the chicken crossed the road.


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
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 (I substitute baby spinach since I can never find watercress)

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.

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