Chicken Sausage And Egg Sammies Recipes

APPLE-MAPLE CHICKEN SAUSAGE BREAKFAST SAMMIES

Steps:

• Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.
• Place fork split muffins on broiler pan and toast. Butter toasted muffins and reserve.
• Heat a second nonstick skillet over medium heat and melt a tablespoon of butter in the pan. Beat eggs with milk, salt and pepper and scramble to desired doneness.
• Pile 1 sausage patty, 1/4 of the eggs and Cheddar cheese on each of 4 muffin halves. Return muffins to broiler to melt cheese, 1 to 2 minutes, then set tops into place and serve.

CHICKEN SAUSAGE AND EGG SAMMIES

Steps:

• To a skillet over medium heat, add 1 tablespoon oil.
• Add in onion to the hot pan; cook 2-3 minutes.
• While they cook, cut off one quarter of a roasted pepper and chop it finely.
• Add chopped pepper to the onions and combine; then transfer to a bowl to cool.
• When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seed.
• Combine thoroughly, and then form mixture into 4 large, thin patties.
• Return skillet to stove over med-high heat; add in another tablespoons oil.
• Cook patties until golden on both sides, about 4 minutes per side.
• Transfer patties to a plate; tent with foil to keep them warm.
• Return skillet to heat; add remaining tablespoon oil; decrease heat to med-low, then add eggs.
• Season eggs with salt and pepper; fry for 2-3 minutes on the first side, then flip and cook to desired doneness.
• Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
• Chop the remaining peppers in the food processor until smooth, then season with salt and pepper.
• Place a chicken patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree; set roll tops in place and serve hot.

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

Steps:

• Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula.
• Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven.
• To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place.

CHICKEN SAUSAGE AND EGG SAMMIES

Steps:

• Place a medium nonstick skillet over medium heat and add 1 tablespoon EVOO once around the pan. Add the onions to the hot pan and cook 2 to 3 minutes. While they cook, cut off one quarter of a roasted pepper and chop it finely. Add the chopped pepper to the onions and combine, then transfer to a medium bowl to cool.
• When the onions and pepper are cool, add the ground chicken, grill seasoning, allspice, and fennel seeds. Combine thoroughly then form the mixture into 4 large, thin patties. Return the skillet to the stove over medium-high heat and add another tablespoon of EVOO. Cook the patties until golden on both sides, 8 minutes total. Transfer the patties to a plate and tent with foil to keep them warm. Return the skillet to the heat. Add the remaining tablespoon of EVOO, reduce the heat to medium low, then add the eggs. Season the eggs with salt and pepper and fry for 2 to 3 minutes on the first side, then flip and cook to desired doneness, over easy to over hard. Top the eggs with a slice of provolone cheese just after you turn them and tent the pan with foil to melt the cheese.
• Chop the remaining peppers in the food processor until smooth, then season with salt and pepper to taste.
• Place a chicken sausage patty on each roll and top with a fried egg and cheese plus a rounded spoonful of roasted pepper puree. Set the roll tops in place and serve hot.

CHICKEN-AND-SAGE SAUSAGES

Steps:

• Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

CHICKEN SAUSAGE PATTIES

Steps:

• In a nonstick skillet, saute onion in 3/4 teaspoon oil until crisp-tender. Add apple; cook until tender, about 5 minutes. Let stand until cool enough to handle. Stir in seasonings. Crumble chicken over apple mixture and mix well. Shape into four 1/2-in.-thick patties., In a skillet, cook patties in remaining oil over medium heat or until juices run clear.