Which Came First Chicken And Egg Sammies Deluxe Rachael Ray Recipes

DEVILISH SLOPPY CHICKEN MINI SAMMIES

Steps:

• Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
• While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
• Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

WHICH CAME FIRST? CHICKEN AND EGG SAMMIES DELUXE

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.

EGG SAMMIES FOR A CROWD

Steps:

• Preheat the oven to 400 degrees F.
• Weave the bacon into an approximately 10-inch square on a cooling rack. Put the cooling rack with the bacon on a baking sheet. Bake until partially cooked, 15 to 20 minutes
• Meanwhile, whisk together the milk, eggs, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl.
• Remove the cooling rack with the bacon and set aside. Spread the rendered fat on the baking sheet with a pastry brush. Pour the whisked eggs onto the baking sheet and bake for 5 minutes. Remove from the oven and stir until fluffy. Bake until set but not dry, another 5 minutes.
• Using a serrated knife, slice the entire package of sweet rolls in half, keeping them attached to each other. Top the bottom halves with the cheese. Spoon the scrambled eggs onto the cheese. Transfer the bacon lattice on top of the eggs and top with the other half of the rolls. Cut into individual servings and serve with ketchup.

WHICH CAME FIRST: THE CHICKEN OR THE EGG? SALAD

Steps:

• Add cubed chicken to a large bowl.
• Shell the boiled eggs and chop them coarsely.
• Add eggs to the chicken along with the celery, green onion, and pickle relish; toss to mix.
• Add in the mayonnaise; toss gently to coat; season to taste with salt and pepper.
• Cover and chill for several hours.
• Right before serving, sprinkle with chopped parsley.